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Serves: 2
Ready In: Less than 30 minutes

Ingredients:
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle)
2 teaspoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables (can be found at Asian market)
2 teaspoons shredded black fungus mushrooms
1 teaspoon Sesame oil
***Sauce***
3 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water

Directions:
Separate the chow fun noodles and cover with plastic wrap until ready for use.
Heat the wok and add 2 teaspoons vegetable oil.
Stir fry garlic and chill paste for about 6 seconds.
Add ground chicken and stir fry with garlic and chill paste.
Add black fungus mushrooms and sauce stir-fry for about 10 seconds.
Separate the noodles and mix into the wok a handful at a time.
Continue cooking for 2 to 4 minutes or until the noodles are hot.
Mix in sesame oil before serving.
Serve on plates. Garnish with Szechwan preserved vegetables and minced scallions.