3/4 pound flat rice noodles 1/2 pound chicken breasts, skinless & boneless 2 Tablespoons rice wine 1 Tablespoon gf soy sauce 2 teaspoons corn starch 1/2 teaspoon sugar Salt and pepper to taste Pinch of ground ginger 2 ounces cooked gf ham, sliced into thin strips 4 mushrooms, sliced 1/2 pound asparagus, cut into 1-1/2" pieces 1/4 cup peanut oil 3/4 cup leeks, thinly sliced 1/2 cup gf chicken stock 1 Tablespoon gf soy sauce 1 Tablespoon fresh cilantro, chopped
Place noodles in a bowl of hot water for 30 minutes.
Cut chicken breast diagonally into thin slices and place in a bowl.
In a small bowl, mix together rice wine, and 1 tablespoon soy sauce; stir in corn starch and pour over chicken. Sprinkle with sugar, salt, pepper and ground ginger; mix well, cover and refrigerate for 1 hour.
Heat oil in a wok over high heat and quickly brown ham and mushrooms. Remove from wok and keep warm. Add leeks and asparagus to wok and stir-fry until asparagus is crisp tender. Remove and keep warm. Remove chicken from marinade, reserving marinade, and add to wok. Stir-fry until browned. Add all vegetables back to wok and pour remaining marinade over top. Add chicken stock, 1 tablespoon soy sauce and mix. Add drained noodles and toss all together, cook for 1 minute.
Transfer to bowls and sprinkle with cilantro. Serve.