Longevity Noodles with Ginger Chicken and Mushrooms

Adapted from https://www.splendidtable.org/story/2021/02/19/longevity-noodles-with-ginger-chicken-and-mushrooms

Servings: 4

INGREDIENTS

12 ounces skinless, boneless chicken thigh or breast, cut into 1/4-inch-thick bite-sized slices
12 ounces fresh Chinese thick, round egg noodles
3 cups thinly sliced Napa cabbage (about 5 ounces)
4 ounces fresh shiitake mushrooms, caps removed and thinly sliced (about 2 cups)
½ cup finely shredded scallions
2 teaspoons Asian sesame oil
1 T finely shredded ginger
1 T plus 1 teaspoon Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
1 T plus 1 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon white pepper
2 T peanut or vegetable oil
¼ teaspoon red pepper flakes

STEPS

1) In a large pot bring about 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. Drain the noodles in a colander shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil and toss until well combined. Set aside.

2) Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 teaspoon of the soy sauce, 1/4 teaspoon of the salt, and pepper.

3) In a small bowl combine the remaining 1 tablespoon rice wine, and 1 tablespoon soy sauce.

4) 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 5 seconds or until the pepper flakes are fragrant.

5) Push the red pepper flakes to the sides of the wok, carefully add the chicken mixture and spread 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.

6) Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through. Transfer the chicken and vegetables to a plate.

7) Swirl the remaining 1 tablespoon peanut oil into the wok. Add the noodles and stir-fry 15 seconds.

8) Restir the soy sauce mixture, swirl it into wok, add the scallions, chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt.

9) Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.