6 cups vegetable oil -- for deep-frying
6 1/2 ounces fresh thin egg noodles
2 tablespoons vegetable oil
3 garlic cloves -- crushed
1 tablespoon grated peeled fresh ginger
1 onion -- cut into eighths
1 pound skinless chicken thigh fillets -- cut into 3/4" cubes
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
1 bunch choy sum or spinach -- trimmed, and
cut into 2" lengths
3 tablespoons hoisin sauce
1/4 cup chicken broth -- mixed with
1 teaspoon cornstarch

Heat 6 cups oil in wok until it reaches 375 degrees on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in small batches, add noodles and fry until golden and crisp, 1 to 2 minutes. Using slotted spoon, remove from oil and drain on paper towels.

In wok over medium-high heat, warm 2 tablespoons vegetable oil. Add garlic, ginger, and onion, and stir-fry until onion softens slightly, about 3 minutes. Add chicken and stir-fry until browned, 3 to 4 minutes. Add bell peppers and choy sum and stir-fry until tender-crisp, about 2 minutes.

Stir in hoisin sauce and broth and cornstarch mixture and cook until sauce boils and thickens slightly, about 2 minutes.

To serve, arrange crisp noodles in nest on serving plates. Top with chicken and vegetables.

This recipe yields 4 servings.

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