Chicken Lo Mein with Mushrooms

This recipe has been amended to make it MWLW friendly

Chicken Lo Mein with Mushrooms
Chicken Lo Mein with Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 12

    oz fresh Chinese round egg noodles ( I used shirataki noodles instead )

  • 2

    tsp Sesame Oil

  • 12

    oz Chicken thighs - skinless, boneless - sliced 1/4 inch thick

  • 1

    TBSP grated Ginger

  • 1

    tsp plus 1 TBSP Rice Wine or dry sherry

  • 1

    tsp Cornstarch ( I used Arrowroot Powder )

  • 1

    tsp plus 1 TBSP Soy Sauce or Tamari

  • 1

    tsp Salt

  • 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 Shitake or Button Mushrooms, sliced (approx 2 cups)

  • 1/2

    Cup finely shredded Scallions ( I used Green Onions )

Directions

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 pkg 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 coated. Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, 1/4 tsp salt & 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 for 1 minutes, 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 & chicken mixture. Sprinkle with remaining 3/4 tsp salt. Stir fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.

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