Ingredients
- 12 ounces chinese noodles
- 2 teaspoons sesame oil
- 12 ounces skinless boneless chicken thighs
- 1 tablespoon grated ginger
- 1 tablespoon Hsing rice wine or sherry, plus 1 teaspoon
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce, plus 1 teaspoon
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons vegetable oil
- ½ teaspoon red pepper flakes
- 3 cups napa cabbage , thinly sliced
- 4 ounces shitake or button mushrooms
- ½ cup scallions, thinly sliced
Directions
Cook noodles el dente, drain and rinse several times in cold water. Return noodles to pan and add sesame oil, toss until combined. Combine chicken, ginger, 1 t wine, cornstarch, 1 t soy sauce, 1/4 t salt, and pepper. In another bowl, combine remaining wine and remaining soy. Heat wok to high, add 1 T oil, then peppers. Move around 10 seconds. Push aside, add chicken mixture, let set one minute, then stir for 30 seconds. Add cabbage and mushrooms, stir fry one more minute. Transfer that to a bowl, add remaining 1 T oil, add noodles and stir fry 15 seconds. Add soy/wine mixture. Add 3/4 t salt, chicken mixture and scallions to heat through. |