Chicken Chow Mein

Heat 6 cups oil in wok until it reaches 375 degrees F. on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in small batches, add noodles and fry until golden and crisp, 1-2 minutes. Using slotted spoon, remove from oil and drain on paper towels.

In wok over medium-high heat, warm 2 tablespoons vegetable oil. Add garlic, ginger, and onion, and stir-fry until onion softens slightly, about 3 minutes. Add chicken and stir-fry until browned, 3-4 minutes. Add bell peppers and choy sum and stir-fry until tender-crisp, about 2 minutes. Stir in hoisin sauce and broth and cornstarch mixture and cook until sauce boils and thickens slightly, about 2 minutes.

TO SERVE: Arrange crisp noodles in nest on serving plates. Top with chicken and vegetables.