Instructions: Separate the chow fun noodles and cover them with plastic wrap until ready for service.

Heat wok and add 2 teaspoons vegetable oil. Stir-fry garlic and chili paste for 5 to 7 seconds. Add the cooked ground chicken and sear it in the wok with garlic and chili paste. Add black fungus mushrooms and sauce and stir-fry together briefly.

Separate the noodles and drop them into the wok while you are mixing, a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot.

Finish the dish with sesame oil and serve in bowls or plates. Garnish with Szechuan preserved vegetables, minced scallions, and cilantro.

This recipe yields 2 servings.

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