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. 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.
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.
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. 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.
Swirl the remaining 1 tablespoon peanut oil
into the 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.
From Stir-Fr
Originally Submitted
10/29/2015
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