He who eats with most pleasure is he who least requires sauce.

Hoisin Chicken with Crisp Yakisoba

Ingredients:
3/4 lb. yakisoba noodles
3 cups boiling water
2 tsp. Chinese five-spice powder
2 1/2 cups julienned leek
3 Asian eggplant, thinly sliced
6 oz. fresh shiitake mushrooms, sliced
2 cups shredded carrots
1 lb. chicken tenders, thinly sliced
 crosswise
3 Tbs. peeled and minced fresh ginger
2 large garlic cloves, minced
6 Tbs. hoisin sauce
1/2 cup cold water

Directions:
Place the noodles in a large bowl and pour the boiling water over them. Let stand for 5 minutes, then drain and pat dry. Toss the noodles with 1 tsp. of the five-spice powder.

Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the noodles, forming them into a cake that covers the bottom of the pan. Cook until browned on one side, about 6 minutes. Turn over the noodle cake and cook until browned and crispy on the other side, about 6 minutes more. Slide the noodle cake out of the pan onto a work surface. Cut into 4 equal wedges and keep warm.

Return the pan to the heat and again coat with nonstick cooking spray. Add the leek, eggplant, mushrooms, carrots and the remaining 1 tsp. five-spice powder. Toss and stir until the vegetables are just beginning to soften, about 10 minutes.

Add the chicken, ginger and garlic, cover and cook until the chicken is opaque throughout, about 3 minutes. Add the hoisin sauce and cold water and toss and stir until all the ingredients are well coated, about 1 minute more.

Divide the chicken mixture evenly among warmed plates and top each serving with a noodle wedge. Serve hot.
Serves 4.