Longevity Noodles With Chicken, Ginger, And Mushrooms

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces lo mein noodles (fresh)
• 2 teaspoons toasted sesame oil
• 12 ounces boneless skinless chicken thighs, cut into thin bite-sized strips
• 1 tablespoon fresh ginger, finely shredded
• 1 teaspoon chinese rice wine or 1 teaspoon dry sherry
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 tablespoon soy sauce
• kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 1/4 teaspoon crushed red pepper flakes
• 5 ounces napa cabbage, thinly sliced (3 cups)
• 4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (2 cups)
• 1/2 cup green onion, finely julienned

Recipe

• 1 use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking.
• 2 drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil. and set aside.
• 3 in a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper.
• 4 in a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside.
• 5 heat a wok over high heat, add 1 tablespoon oil and stir fry pepper flakes for 10 seconds; add chicken and let sear 1 minute, then stir fry 2 to 3 minutes until done, then place in a bowl.
• 6 add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken.
• 7 add 1 tablespoon oil to wok and stir fry noodles for 30 seconds; stir in soy sauce/wine mixture.
• 8 return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through.