1 pound chicken sausages plain fresh cut into 1/2-inch pieces
1 cup chicken stock see mixed with 3 tablespoons of hoisin sauce and 2 teaspoons of cornstarch
2 long chiles fresh red hot seeded thinly sliced
0.5 pound extra wide egg noodles fresh chinese cooked
4 garlic minced
2 tablespoons ginger minced
0.3 cup orange juice fresh
4 servings salt
4 ounces snow peas cut in half
5 tablespoons vegetable oil
Equipment
wok
Directions
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.
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 chiles 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.
