Chicken Lo Mein with Ginger Mushrooms

Name: Chicken Lo Mein with Ginger Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoon cornstarch; 340 grams fresh Chinese thick, round egg noodles; 473 milliliters ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about; 1 Tbsp finely shredded ginger; 0 teaspoons ground white pepper; 142 grams cups thinly sliced Napa cabbage (about; 0 teaspoons red pepper flakes; 1 teaspoon Shao Hsing rice wine or dry sherry; 1 teaspoon salt; 118 milliliters finely shredded scallions; 2 teaspoons sesame oil; 340 grams skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized slices; 1 teaspoon soy sauce; 2 Tbsps peanut or vegetable oil

Chicken Lo Mein with Ginger Mushrooms might be just the main course you are searching for. This recipe serves 3. One portion of this dish contains roughly 42g of protein, 23g of fat, and a total of 745 calories. It is a good option if you're following a dairy free diet. If you have sesame oil, ground pepper, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 3-quart saucepan bring 2 quarts water to a boil over high heat. When the water comes to a rolling boil, add the noodles. Return to a rolling boil and boil according to package directions until al dente. Carefully pour the noodles into a colander and rinse several times with cold water.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Sauce Pan

Drain the noodles, shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined. Set aside.

Ingredients you will need

Sesame Oil

Pasta

Water

Equipment you will use

Pot

Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 tea- spoon of the soy sauce, 1/4 teaspoon of the salt, and pepper. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.

Ingredients you will need

Corn Starch

Rice Wine

Soy Sauce

Whole Chicken

Ginger

Pepper

Salt

Tea

Equipment you will use

Bowl

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant. Push the pepper flakes to the sides of the wok, carefully add the chicken mixture and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken begins to brown.

Ingredients you will need

Red Pepper Flakes

Peanut Oil

Whole Chicken

Pepper

Spread

Water

Equipment you will use

Spatula

Wok

Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through.

Ingredients you will need

Mushrooms

Cabbage

Whole Chicken

Transfer the chicken and vegetables to a plate.

Ingredients you will need

Vegetable

Whole Chicken

Swirl the remaining 1 tablespoon peanut oil into the wok.

Ingredients you will need

Peanut Oil

Equipment you will use

Wok

Add the noodles and stir-fry 15 seconds. Restir the soy sauce mixture, swirl it into the wok, add the scallions and chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.

Ingredients you will need

Green Onions

Soy Sauce

Whole Chicken

Pasta

Salt

Equipment you will use

Wok

From Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young. Copyright © 2010 by Grace Young; food photography copyright © 2010 by Steven Mark Needham. Reprinted by permission of Simon & Schuster, Inc, NY.