Ingredients for Chicken Lo Mein with Ginger Mushrooms

• 350g fresh Chinese thick, round egg noodles

• 2 teaspoons sesame oil

• 350g skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized slices

• 1 tablespoon finely shredded ginger

• 1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry

• 1 teaspoon cornflour

• 1 teaspoon plus 1 tablespoon soy sauce

• 1 teaspoon salt

• 1/4 teaspoons ground white pepper

• 2 tablespoons peanut or vegetable oil

• 1/4 teaspoons red pepper flakes

• 3 cups thinly sliced Napa cabbage (about 140g )

• 110g fresh shiitake mushrooms, stems removed and caps thinly sliced (about 325g )

• 80g finely shredded spring onions

1. In a 3-quart saucepan bring 1.9L 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.

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

3. 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.

4. 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 spring onions and chicken mixture, and sprinkle on the remaining 3/4 teaspoons salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.