Chicken Lo Mein with Ginger Mushrooms - Parade Magazine

By á-46

Ingredients

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

Details

Servings 3

Preparation

Step 1

In a 3-quart saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined.

Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl.

Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are 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.

Swirl remaining 1 Tbsp oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce–rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining ¾ tsp salt. Stir-fry 1 to 2 more minutes or until chicken is cooked through and noodles are heated through.