Rice Noodles With Chicken

• 13 pound rice noodles, preferably linguine size
• 1/4 cup neutral oil, like corn or canola
• 13 pound boneless chicken, shredded or cut into small dice
• 1/2 to 1 cup bean sprouts
• 1/2 cup sugar snap or snow peas, slivered
• 1/2 cup shiitake mushroom caps, sliced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice wine or white wine
• 1 egg, lightly beaten
• 3 or 4 scallions, trimmed and slivered, for garnish

1. Cover noodles in hot water while preparing the other ingredients.
2. Heat a pot of water until steam rises.
3. Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high.
4. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through.
5. Remove with slotted spoon.
6. Add bean sprouts, peas and shiitakes.
7. Stir until wilted and beginning to brown.
8. Add sauces and wine.
9. Remove from the pan.
10. Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds.
11. Drain.
12. Add remaining oil and the egg to pan, still over high heat.
13. Stir to scramble.
14. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot.
15. Garnish, and serve.

rice noodles, neutral oil, chicken, bean sprouts, sugar snap, shiitake mushroom caps, fish sauce, soy sauce, rice wine, egg, scallions

Taken from cooking.nytimes.com/recipes/7457 (may not work)