Stir-Fried Rice Noodles with Chicken Slivers

I stumbled across this dish while trying to figure out what to do with the other half of a box of rice noodles. As a bonus, this recipe also used up my remaining dried shiitake mushrooms. This dish is fantastic. After the 30 minute soaking time for the noodles and mushrooms, it comes together incredibly quickly. It has a little bit of heat and a depth of flavour. Don't worry if on the first frying, your noodles start sticking together. That just means it's time to take them off heat. They'll separate better once you return them to heat later in the cooking process.

One year ago: Chocolate Mousse
Two years ago: Gorgonzola and Grape Pizza

Stir-Fried Rice Noodles with Chicken Slivers (from Revolutionary Chinese Cookbook)

Ingredients
2 boneless chicken breast halves (340g)
4 dried shiitake mushrooms, soaked for 30 minutes in hot water
140g rice noodles, soaked for 30 minutes
3 scallions, green parts only, sliced into 1 1/2" slivers
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tsp chopped salted chiles (or sambal oelek)
2 tsp soy sauce
salt and white pepper
140g bean sprouts
1 tsp sesame oil
5 tbsp peanut oil, divided
Marinade
1/2 tsp salt
2 tsp light soy sauce
1 1/2 tsp potato flour or cornstarch
1 tsp Shaoxing wine
1 tbsp water

1. Cut chicken breasts along the grain into fine slivers. Place in bowl with marinade ingredients and mix well.
2. Drain mushrooms, squeeze dry, remove stems, and cut into fine slices.
3. Heat wok over high heat. Add 3 tbsp oil and swirl around. Add drained noodles and stir-fry until fragrant. Set aside.
4. Reheat wok with 2 tbsp of fresh oil. Add chicken slivers and stir-fry until they separate.
5. Add ginger, garlic, chiles, and mushrooms and stir-fry until fragrant.
6. Add hot noodles and stir-fry, adding soy sauce and salt and pepper to taste.
7. Stir in bean sprouts and stir-fry until hot.
8. Add scallion greens and stir-fry. Remove from heat, stir in sesame oil, and serve immediately.