Julie'S Chinese Chicken

• 1 lb. chicken breasts, boned, skinned and sliced in strips
• 1 egg white, lightly beaten
• 1 Tbsp. rice vinegar or vodka
• 1/2 lb. Chinese noodles or spaghetti
• 1 Tbsp. sesame oil
• 2 Tbsp. peanut oil
• 2 cloves garlic, finely chopped
• 1/2 lb. asparagus (thick spears, bottom stem removed and remainder cut in thirds)
• 1 red or yellow pepper, seeded and sliced
• 1/3 c. soy sauce
• 1 Tbsp. Hoisin sauce
• 4 scallions, chopped

1. In a glass bowl, combine the chicken with the egg white and vinegar; set aside to marinate.
2. In a large soup pot, bring 2 quarts water to a boil.
3. Add the noodles and cook until they still have a bit of a bite (al dente).
4. Remove 1/4 cup of the pasta water and reserve.
5. Drain the noodles and rinse with cold water. Toss with sesame oil.

chicken breasts, egg, rice vinegar, chinese noodles, sesame oil, peanut oil, garlic, red, soy sauce, hoisin sauce, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=748745 (may not work)