Stir-fry with chicken, vegetables, glass noodles and lettuce

Ingredients:

For the chicken:

• 1 egg white
• 1 tbsp cornstarch
• 1 tbsp. l. Chinese rice wine or dry sherry
• 675 g skinless, boneless chicken breasts, diced

Stir fry sauce:

• 2 tablespoons oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp. lightly salted soy sauce
• 1 tbsp. l. Chinese rice wine or dry sherry
• 1 teaspoon dark sesame oil
• 2 tsp cornstarch

For the noodles:

• 2 packages of funchose (Chinese glass noodles)
• Peanut oil for deep frying

For stir-fry:

• 4 tbsp. l. peanut butter
• 3 crushed cloves of garlic
• 1 tsp. chopped peeled ginger
• 1 jalapeño pepper, seeded and finely chopped
• 4 green onions: 2 finely chopped, 2 cut into 2.5 cm pieces.
• Coarse salt
• 1/4 teaspoon sugar
• 225 g shiitake mushroom caps, diced
• 3/4 cup diced water chestnuts
• Small lettuce leaves for garnish
• Soy sauce, chili paste and/or hot mustard, for serving

Preparation:

1. Marinate the chicken: In a bowl, whisk together the egg white, cornstarch, and rice wine. Add the chicken and stir. Cover and refrigerate for at least 30 minutes.
2. Prepare the stir-fry sauce: In a bowl, combine 1/3 cup water, oyster sauce, soy sauce, hoisin sauce, rice wine, and sesame oil, then add cornstarch and stir until completely dissolved.
3. Fry the noodles: Divide the noodles into portions. Heat 2 cm of peanut oil in a medium frying pan to 190 degrees Celsius (375 degrees Fahrenheit). Fry the noodles in small batches. To do this, lower them into the hot oil with a slotted spoon for 5-10 seconds, until fluffy. Drain the noodles on paper towels.
4. Prepare the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over high heat. Add the chicken and cook, stirring, for 2-3 minutes. Remove the chicken to a plate with a slotted spoon. Add the remaining 2 tablespoons peanut oil to the skillet when it is almost smoking. Add the garlic, ginger, jalapeño, and chopped green onion, then add 1/2 teaspoon salt and sugar and cook, stirring constantly, for 30 seconds. Add the mushrooms, water chestnuts, and large pieces of green onion and cook for another 2 minutes. Stir constantly. Add the chicken and gravy. stir-fry and cook for 1 minute.
5. Place a bed of noodles on a plate and top with the chicken and vegetables. Serve the noodles and stir-fry with lettuce leaves and soy sauce.