Lemon Grass Chicken With Egg Noodle

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12 ounces fresh thin won ton egg noodles, such as Twin Marquis brand

1/2 cup vegetable oil, for sauteing the chicken

1 1/2 to 2 pounds boneless, skinless chicken thighs, trimmed of excess fat, then cut into bite-size pieces


Freshly ground black pepper

1 small red onion, cut crosswise in half and then into very thin slices

2 medium cloves garlic, cut into very thin slices

1 small Thai red chili pepper, cut crosswise into very thin slices (not seeded)

1-inch piece peeled ginger root, cut lengthwise into very thin slices

1/2 cup minced lemon grass (tender inner white and light-green layers only)

1 large carrot, cut crosswise into very thin rounds

1 chayote, peeled and cut crosswise into very thin slices (see TIP)

1/2 cup thinly sliced shiitake mushrooms (optional)

1 cup sweet soy sauce, such as Lee Kum Kee brand (see headnote)

1/2 cup sugar

1/4 cup fish sauce

1 teaspoon hot chili sauce, such as Sriracha

1/2 cup canned coconut juice (may substitute water)

1/4 cup coarsely chopped cilantro leaves

1/4 cup coarsely chopped or torn Thai basil leaves

1 cup fresh bean sprouts

1/2 cup crisped shallots (store-bought or homemade)

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