P. F. CHANG'S CHINA BISTRO SZECHWAN CHICKEN CHOW FUN

4 oz. ground chicken (cooked)
14 oz. chow fun noodles (wide rice noodle that is sold
    fresh in 16 oz. to 32 oz. packages at most Oriental markets)
2 T. minced scallions
1 tsp. minced garlic
1 tsp. chili paste
1 tsp. Szechwan preserved vegetables
2 T. shredded black fungus mushrooms

Sauce
2 T. soy sauce
2 T. vinegar
2 T. sugar
1 tsp. oyster sauce
1 tsp. mushroom soy sauce
2 T. water

Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions. Servings: 2