Chicken Lo Mein with Mushrooms

By sunriseko

Ingredients

• 12 oz. fresh Chinese round egg noodles
• 2 t. sesame oil
• 12 oz. skinless boneless chicken thighs sliced 1/4 inch thick
• 1 T. grated ginger
• 1 t. plus 1 T. rice wine or dry sherry
• 1 t. cornstarch
• 1 t. plus 1 T soy sauce
• 1 t. salt, divided
• 1/4 white pepper
• 2 T. oil divided
• 1/4 red pepper flakes
• 3 c. thinly sliced Napa cabbage
• 4 oz. shiitake or button mushrooms sliced (about 2 cups)
• 1/2 finely shredded scallions

Preparation

Step 1

1. Cook noodles according to directions.
Drain and rinse noodles several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined.
2. Combine chicken, ginger, 1 t. rice wine, cornstarch, 1 t. soy sauce, 1/4 t salt, and white pepper in a shallow bowl. Combine remaining 1 T. rice wine and 1 T. soy sauce in a small bowl.
3. Heat wok over high heat until a bead of water vaporized within 1-2 seconds of contact. Swirl in 1 T. oil: add red pepper flakes. Using a metal spatula, stir fry 10 seconds or until fragrant. Push flakes to sides of wok, add chicken mixture and spread evenly. Cook undisturbed 1 minute letting chicken sear. Stir fry 30 seconds more or until chicken browns. Add cabbage and mushrooms and stir fry 1 more minute or until cabbage is just wilted. Transfer chicken and vegetables to a plate.
4. Swirl remaining 1 T. oil into wok. Add noodles and stire fry 15 seconds. Swirl soy sauce-rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining 3/4 t. salt. Stir fry 1-2 more minutes or until chicken is cooked through and noodles are heated through.