🌚 Chicken Lo Mein with Ginger Mushrooms 🐐
SOURCE: Stir Frying to the Sky's Edge
INGREDIENT QUANTITY PROCEDURE
thick round egg noodles
12 oz
  1. 1 Bring noodle water to a boil (do not salt).
  2. 2 Boil until al-dente (follow package directions).
  3. 3 Drain and rinse in cold water.
  4. 4 Toss in sesame oil.
sesame oil
2 tsp
ginger (microplaned)
4 tbsp
  1. 5 Combine and set aside.
corn starch
4 tsp
salt
1 2 tsp
rice wine
4 tsp
soy sauce
2 tsp
dark soy sauce
2 tsp
rice wine
4 tbsp
  1. 6 Combine and set aside.
soy sauce
2 tbsp
dark soy sauce
2 tbsp
shiitake mushrooms
8 oz
  1. 7 Thinly slice and set aside.
Napa cabbage
3 cup
green onion.
1 2 cup
  1. 8 Shred and set aside.
chicken
24 oz
  1. 9 Cut into bite-sized pieces.
  2. 10 Combine with the ginger mixture.
Peanut oil
  1. 11 Heat a wok on high.
  2. 12 Swirl in peanut oil.
  3. 13 Add arbol chile, stir-fry ~10 seconds, and push to the side.
  4. 14 Add the chicken, spreading to a single layer.
  5. 15 Cook undisturbed until chicken stars to sear (~1 minute), then stir fry until it begins to brown.
  6. 16 Add the cabbage and mushrooms.
  7. 17 Stir fry until the cabbage is just wilted (~1 minute).
  8. 18 Transfer to a plate or bowl
arbol chiles (crushed)
8
  1. 19 Swirl in more peanut oil.
  2. 20 Sear the noodles (~15 seconds).
  1. 21 Swirl in the soy sauce.
  2. 22 Add green onions.
  3. 23 Add chicken mixture.
  4. 24 Stir fry until chicken is cooked through (~1-2 minutes).
SCALING: