Chicken and Mushroom Hofan Noodles

Traditional Filipinos believe that the long strands of noodles signify long life. This must be the reason why it is considered almost a requirement in every birthday celebration here in our country. Since, i've grown too tired of the usual stir-fried vermicelli (locally known as "pancit"), i've decided to explore a little and introduce something new for a change. I should get a gold medal for this, since this was actually my first attempt to cook Chinese-style noodles for my mom's birthday.

2 (375 g) packs thin Hofan noodles (i bought mine at LandMark Supermarket)
1 k whole chicken, cut into small pieces
2 native onions, minced
2 heads garlic, crushed
1 large red bell pepper, julienned
2 c young corn, sliced into three each
1 large can button mushroom, drained and thinly sliced (reserve water)
1/2 cup dried Chinese mushroom (tengang daga)
2 stalks leeks, thinly sliced
8 cups chicken broth
3/4- 1 c soy sauce
1 c oyster sauce
3 tablespoons cornstarch dissolved in the reserved mushroom water
3 tablespoons cooking oil
salt, pepper, and sugar to taste

Cook the Hofan noodles according to package direction. Be careful not to overcook. Drain well and set aside. In a large wok, brown chicken pieces in hot oil over medium heat. When the chicken is done, push aside, and remove excess fat, leaving only about 3 tablespoons. Saute garlic and onion in the remaining oil until limp and fragrant. Stir chicken with the onion and garlic. Carefully pour in the chicken broth, soy sauce, and oyster sauce. Let boil once. Add in the button mushrooms, Chinese mushrooms (soaked in warm water for 20 minutes, and sliced lengthwise), bell pepper, and the cornstarch mixture. Season with salt, pepper, and sugar to taste. Add in the leeks at the last minute of cooking. Be careful not to overcook the young corn. When the vegetables are done, remove from heat. Set aside a large bowl of drained chicken and vegetables for toppings. Toss in the cooked hofan noodles and serve at once.

P.S. You might want to cut the dish into half because i'm cooking for a party of about 20 people here.=)

Next time...

1. I will really serve it at once. The noodles tend to absorb too much sauce that I had to make another batch of the sauce alone to rehydrate it.
2. I'll use deboned chicken breast next time.
3. I'll use more leeks. You can't imagine the aroma and taste it imparts to this dish.
4. I'll try to add more veggies, i'm thinking of brocolli leaves and snow peas.