Ingredients
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12 ounces thin fresh noodles, like lo mein or tagliarini
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2 teaspoons toasted sesame oil
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12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
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1 tablespoon finely shredded ginger
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1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
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1 teaspoon cornstarch
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1 teaspoon plus 1 tablespoon soy sauce
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2 tablespoons peanut or vegetable oil
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¼ teaspoon red pepper flakes
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3 cups thinly sliced Napa cabbage
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12-16 (about 2 cups) mushrooms of fresh shiitake mushrooms, stems removed, caps thinly sliced
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½ cup finely shredded scallions
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1/4 teaspoon salt and white pepper
Directions
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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In another small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce. |
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5
Done
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Heat a wok or large saute pan 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. |
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6
Done
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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. |
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7
Done
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Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. |
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8
Done
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Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken. |
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9
Done
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Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. |
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10
Done
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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. |
