1 pound skinless boned chicken breasts, sliced thin

1 pound (or so) green beans, cut into bite sized pieces

1 onion, thin sliced

8-12 ounces noodle (pancit, vermicelli, rice thread, or other thin noodle), depending on how many people are eating (about 2-3 ounces noodle per person)

2 tablespoons oyster sauce

2 tablespoons Marsala or other cooking wine

1 tsp sesame oil

1 tablespoon black vinegar (or rice vinegar or apple cider vinegar)

2 tablespoons dark soy sauce

1/2 tablespoon black bean sauce

1/2 cup corn starch

4-6 cloves garlic, minced

2 tablespoons minced fresh ginger

2 sprigs fresh parsley, 3 stems fresh lavender flowers, 1 sprig fresh curry leaves, 1 small bunch basil leaves…all minced together

4-6 tablespoon canola oil or other cooking oil

Boil noodles in salted water until al dente. Drain and set aside.

Combine the sauces (all ingredients from oyster sauce to black bean sauce). Set aside.

Dredge the chicken slices in the corn starch and shake off excess.

Heat wok or other large iron pan until smoking hot. Add a couple tablespoons oil and half the diced garlic and ginger. Stirring or shaking pan, add chicken in small batches. Cook rapidly until no longer pink. Remove from pan to side dish.

Add more oil to pan and toss in green beans and the rest of the garlic and ginger, cooking rapidly for 7-10 minutes or until beans begin to turn bright green. Add onions and stir fry for another minute or two. Return chicken to pan and add the combined sauces. Add cooked noodles. Turn down heat and cook until everything is heated through. Just before serving, stir in herbs. Serve immediately.

Note: I tossed in the curry leaves and lavender on a whim, because I had them in my garden. They added an amazing floral essence that did not shout either curry or lavender. They could be omitted and this would still taste amazing. Having fresh vegetables and herbs makes a difference.

I have access to Asian food stores, where I found the black vinegar and bought some to try. It does amazing things to vegetables. Looking at the label, it is called Zilin Mature Vinegar. Who knew?