Stir-Fried Glass Noodles

Directions

1. Add the noodles to a large bowl and cover with room temperature water. Set aside to soak.

2. Add the shiitake and wood-ear mushrooms to a heat-proof bowl and pour in boiling water. Cover and set aside to rehydrate. If using leftover or rotisserie chicken, skip to step 7.
3. Rinse and cut ginger into slices without peeling.
4. Peel half the amount of shallot and cut to remove root end.
5. Add the chicken breast, ginger, and peeled shallot to a pot along with the salt. Add in enough water to cover the chicken completely.
6. Heat on medium high until the water begins to boil. Skim off any impurities, reduce heat to medium low, cover, and let simmer for about 15-20 minutes or until the chicken has cooked through.
7. In the meantime, peel, cut carrot into roughly 5-7 cm lengths, and shred or julienne.
8. Rinse green onion, cut to remove root end, then cut into 3-4 cm lengths.
9. Peel remaining shallot, remove root end, then thinly slice.
10. Drain mushrooms and rinse well to remove any debris.
11. For wood-ear mushrooms, cut into 5-7 cm-wide pieces if you have large mushrooms. Stack up a few pieces and cut into thin ~2mm strips.
12. For shiitake mushrooms, cut into 3-5mm slices.
13. If using, pick cilantro leaves from the stems, then roughly chop.
14. Drain the miến noodles.
15. Once the chicken is cooked, remove from the pot to a plate and set aside to cool. Remove the pot of cooking liquid from heat, but do not discard. We will use some of this for the stir-fry. (Disregard this step if using pre-cooked chicken)
16. Once chicken is cool enough to handle, shred into thin strips.
17. Heat a pan on medium and add vegetable oil.
18. Add sliced shallot and sauté until fragrant.
19. Add the shiitake and wood-ear mushrooms, and sauté for 1 minute.
20. Add carrot and sauté for 1 minute.
21. Add the shredded chicken, along with bouillon and fish sauce, and sauté for another minute. Add a bit of the chicken cooking liquid as needed to prevent things from getting dry. If using pre-cooked chicken, use water or store-bought chicken stock.
22. Add the noodles, green onion, and some more chicken cooking liquid. Sauté for about a minute.
23. Add the soy sauce and continue cooking, adding more liquid as needed and stirring continuously until the noodles have soften and are fully cooked. This should take another 1-2 minute.
24. Add more fish sauce to taste if needed, along with the ground black pepper. Mix well, and remove from heat.
25. Serve immediately, garnishing with chopped cilantro.