Longevity Noodles with Chicken, Ginger & Mushrooms
This is a restaurant-quality dish, unbelievably delicious. Next time we'll go just a little lighter on the salt.
- 12 ounces thin fresh noodles, like lo mein or tagliarini
- 2 teaspoons toasted sesame oil
- 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
- 1 Tablespoon finely shredded ginger
- 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon plus 1 tablespoon soy sauce
- 1/4 teaspoon ground white pepper
- 2 Tablespoons peanut or vegetable oil
- 1/4 teaspoon red pepper flakes
- 5 ounces (about 3 cups) thinly sliced Napa cabbage
- 4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1/2 cup finely shredded scallions
Cooking time 30mins
Adapted from cooking.nytimes.com
Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one Tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
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