Pairing with Deep End Blend Riesling

This spicy, brothy noodle dish has just enough heat to bring out the subtle fruitiness of the Deep End Riesling. Foods with a little fire have been known to make dry wine taste just a little sweet, but the effect is not overpowering. Made in a wok, this dish was inspired by an Indonesian adaptation of the Hokkian style of Chinese Cooking, drawing from the southern coastal province of Fujian. This dish is reminiscent of the foods found in Singapore, Jakarta or Kuala Lumpur. It’s a wok dish known as "two yuan cooking," drawing the title from small restaurants or food carts prolific in the countries of Southeast Asia. But make no mistake about it, there is nothing pedestrian about this dish. Dress it up in a clay bowl and serve it steaming hot with a glass of our cool Deep End Riesling and you won't be left "yuanting" for much.

• 1 fully-browned, sauteed chicken breast, shredded
• 12 prawns cleaned and peeled
• 1 pound freshly-cooked chow mein noodles, drained
• 1 cup freshly chopped Chinese broccoli, chopped into 3/4 inch cuts
• 1/2 cup mung bean sprouts, preferably fresh, and put through a salad spinner
• 1/4 cup ground roasted peanuts
• 2 1/2 cups chicken broth, warm
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce to taste
• 1 medium tomato, coarsely diced
• 2 tablespoons chili sauce, such as Sambal Oelek, or Sriracha Sauce
• 2 eggs, slightly beaten
• 2 tablespoons peanut oil

Timing is everything for this wok-centric dish. Be sure to have your mise en place (cooking term meaning things in place) ready so things can be added to the hot wok quickly and efficiently.

Have a steaming pot of water with a little oil in it and a strainer to quickly cook the noodles during the wok process. You will add them to the bowls after draining right before the rest of the ingredients

Heat wok on medium high to high heat and add peanut oil, heating to slightly smoking. Add prawns, cooking until they begin to just change color and get firm, and then remove and reserve. Add a little more oil and drop in the Chinese broccoli (baby bok choy or any other firm leafy green veggie may be substituted). Add garlic, keep tossing for just a second, then add beaten eggs. Hold for a minute until the eggs start to cook like an omelet. Add tomato followed quickly by soy sauce, fish sauce, chili sauce. Return prawns to finish cooking. Toss, then add bean sprouts. Heat well, then add chicken stock and toss, toss, toss. Be cautious of spattering the liquid.

Serve in large deep soup bowls noodles first, then veggies and shrimp. Garnish with shredded chicken, ground peanut and green onion. Serve steaming hot.

Serves: 4