1/2 lb. rice noodles
1 chicken breast
1 c. bean sprouts
3 tbl. tree ears
1 1/2 c. broth
2 tbl. Hunan sauce
6 dried chilies, soaked in hot water
1 tbl. sweet bean sauce
2 tbl. ginger-garlic mix
  1. Soak noodles in warm water till soft, set aside.
  2. Soak chilies then chop fine or leave whole and take out before serving if to hot.
  3. Fry chicken. Add chilies, tree ears, and bean sauce, then add ginger-garlic mix and then add broth, then noodles. Cover, cook 5 minutes. Last add bean sprouts. Mix and serve.

NOTE:

If too much gravy drain or thicken.

This dish is the Hang chow version of Lo Mien.