Bamee (Yellow Noodle With Chicken)

• 14 ounce package fresh egg noodles (Chinese style)
• 2 cups sliced or ground chicken, turkey, or pork
• 3 cups fresh bean sprouts, rinsed well
• 1 cup frozen green peas
• 5 tablespoons scallions, sliced
• 2 tablespoons preserved cabbage
• 5 tablespoons vegetable or sesame oil
• 3 tablespoons sugar
• 4 teaspoons rice vinegar
• 1/2 teaspoon ground dried chilies
• 3 tablespoons minced garlic
• 7 tablespoons ground roasted peanuts (unsalted)
• 4 tablespoons fish sauce
• 1 tablespoon corn starch
• black pepper
• cilantro sprigs

1. Marinate meat 5-10 minutes in 2 tablespoons soy sauce, cornstarch, and black pepper to taste.
2. Saute in a frying pan or wok, stirring constantly to separate, until fully cooked.
3. In a separate pan, heat the remaining oil. Fry the garlic until light brown. Pour into a small bowl and set aside.
4. Boil 2 quarts of water. Add the noodles when the water is rapidly boiling and stir to separate. Bring to a boil, uncovered, about 2-3 minutes. Place the bean sprouts and peas in the colander and pour the noodles and hot water over them. Drain well and place in a large bowl.
5. Add the oil-garlic mixture, preserved cabbage, meat, sugar, chilies, fish sauce, vinegar, soy sauce, peanuts, and scallions, and mix well. Sprinkle with black pepper to taste and garnish with cilantro.

egg noodles, ground chicken, fresh bean sprouts, frozen green peas, scallions, preserved cabbage, vegetable, sugar, rice vinegar, ground dried chilies, garlic, ground roasted peanuts, fish sauce, corn starch, black pepper, cilantro sprigs

Taken from www.epicurious.com/recipes/member/views/bamee-yellow-noodle-with-chicken-51903001 (may not work)