Ingredients
5 Tbsp vegetable oil
1 lb fresh plain chicken sausage, cut into 1/2-inch pieces
4 clove garlic, minced
2 Tbsp minced ginger
4 oz snow peas, cut in half
2 fresh, hot long red chili, seeded and thinly sliced
⅓ cup fresh orange juice
½ lb fresh or dried Chinese egg noodles, cooked
1 cup chicken stock
3 Tbsp hoisin sauce
2 Tbsp cornstarch
salt
½ cup slivered basil leaves
1 lb fresh plain chicken sausage, cut into 1/2-inch pieces
4 clove garlic, minced
2 Tbsp minced ginger
4 oz snow peas, cut in half
2 fresh, hot long red chili, seeded and thinly sliced
⅓ cup fresh orange juice
½ lb fresh or dried Chinese egg noodles, cooked
1 cup chicken stock
3 Tbsp hoisin sauce
2 Tbsp cornstarch
salt
½ cup slivered basil leaves
Directions
1. In a wok, heat 2 tablespoons of the oil. Add the chicken sausage and stir-fry over high heat, breaking it up, until just cooked through, 3 minutes. Transfer to a plate.
2. Heat the remaining 3 tablespoons of oil in the wok. Add the garlic and ginger and stir-fry over moderately high heat until golden, 1 1/2 minutes. Off the heat, stir in the snow peas and chilies for 1 minute. Add the orange juice and stir over moderately high heat for 30 seconds. Add the sausage, noodles and stock mixture, season with salt and stir-fry until the sauce is thickened, about 2 minutes. Remove from the heat, stir in the basil and serve.
