Stir Fry Udon Noodles and Chicken

                                                                                                         
Titus 1:2 in hope of eternal life, which God, who never lies, promised before the ages began

3 chicken breast cut into bite size pieces

Marinade
2 t soy sauce
2 t dry sherry
1/2 t salt
Pepper, few turns
1 T cornstarch
1 T ginger
1 T lime juice


1 package Udon noodles
1 1/2 t sesame oil
1 large clove garlic minced
1 package green onion
6 tablespoons oil for stir-frying
1 T hoisin sauce, mixed with 1 1/2 tablespoons water
Extra soy sauce, salt or sugar for seasoning, as desired


Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry about 30 seconds. Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the pan.

Add oil, when the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken. Add the green onions and stir to heat through. Serve hot.
Garnish with fresh basil.