Stir-fried noodles make an easy and satisfying dinner. Once you start cooking, this recipe goes very fast, so be sure to have all the ingredients prepped and ready before beginning.
Regan Burns Cafiso
|10 ounces Chinese wheat noodles (lo mein)||1/2 teaspoon grated fresh ginger|
|3 teaspoons dark sesame oil, divided||1/4 teaspoon sugar|
|10 ounces boneless, skinless chicken thighs or breast meat, sliced into bite-size pieces||2 tablespoons canola or vegetable oil, divided|
|2 teaspoons plus 2 tablespoons soy sauce, divided||1 pound bunch asparagus, ends trimmed, cut into 1 -inch lengths|
|1 teaspoon cornstarch||3.5 ounce package shiitake mushrooms, stems removed, caps thinly sliced|
|1 teaspoon rice wine vinegar or sherry vinegar||3 scallions, white and light green parts only, thinly sliced|
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse under cold water until completely cool; toss with 1 teaspoon sesame oil to coat.
In a mixing bowl, combine chicken with 2 teaspoons soy sauce and cornstarch; set aside. Make sauce by stirring together remaining 2 teaspoons sesame oil, remaining 2 tablespoons soy sauce, vinegar, ginger, and sugar in a separate small bowl.
Heat a large nonstick wok or 12-inch sauté pan over high heat. Add 1 tablespoon oil, swirling to coat pan, then add chicken in a single layer. Let cook undisturbed for about 1 minute; stir and continue cooking until chicken is just cooked through, about 2 to 3 minutes more. Remove from pan and reserve.
Add remaining tablespoon oil to pan over high heat. Add asparagus; cook for 1 ½ minutes, stirring constantly. Add mushrooms; cook for 1 ½ minutes, stirring constantly. Add scallions and noodles and cook for 1 minute, then add sauce, stirring to coat (you may need to use tongs to mix the noodles well.) Cook until noodles are heated, about 1 more minute. Serve immediately.
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