Ingredients
Serves: 3-4
12 oz fresh Chinese round egg noodles
2 tsp sesame oil
12 oz skinless, boneless chicken thighs, sliced ¼ inch thick
1 Tbsp grated ginger
1 tsp plus 1 Tbsp rice wine or dry sherry
1 tsp cornstarch
1 tsp plus 1 Tbsp soy sauce
1 tsp salt, divided
¼ tsp white pepper
2 Tbsp peanut or vegetable oil, divided
¼ tsp red pepper flakes
3 cups thinly sliced Napa cabbage
4 oz shitake or button mushrooms, sliced (about 2 cups)
½ cup finely shredded scallions
Directions
- In a 3-quart saucepan, bring 2 quarts of 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 evaporates 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 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 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.