Courtesy of Fine Cooking
I love chicken lo mein, but tend to never order it out due to the high sodium levels in Chinese food. Cooking it myself allows me to use my favorite soy sauce, one that you never find in restaurants: Organic Nama Shoyu - raw unpasteurized soy sauce. It is loaded with healthful living enzymes and beneficial organisms like lactobacillus, and is naturally aged for four years in cedar wood kegs.
Serves three to four.
3/4 lb. boneless chicken breast, cut it strips (pork can be substituted)- 2 1/2 Tbs. soy sauce, more to taste
- 2 Tbs. dry sherry
- 1 tsp cornstarch
- 2 Tbs. plus 2 tsp. kosher salt
- 9 oz. fresh Chinese noodles
- 5 Tbs. canola or peanut oil
- 6 oz. scallions (14 to 16 medium), trimmed and cut into 2-inch pieces
- 3 1/2 to 4 oz. shiitake mushrooms, stemmed, caps thinly sliced (2 cups)
- 1 Tbs. minced fresh ginger 2 medium garlic cloves, minced
- 1/4 tsp. crushed red pepper flakes
- 3 cups thinly sliced napa cabbage (about 6 oz.)
- 2 cups mung bean sprouts, rinsed
- 2 tsp. Asian sesame oil
In a medium bowl, toss the chicken with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch and 1/4 tsp. of salt. Refrigerate for at least 15 minutes and up to 1 hour.
Bring 2 quarts of water to a boil in large pot. Add 2 Tbs of the salt and cook the noodles, stirring occasionally, until just tender, about 3 minutes. Drain in a colander and run under cold water until the noodles cool to about room temperature. Turn the noodles out onto a baking sheet lined with paper towels to dry.
Heat 1 1/2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 minutes. meanwhile, replace the damp paper towels on the baking sheet with the dry ones. When golden, transfer the noodles to the dry towels.
Heat the 1 1/2 Tbs. of the oil in the nonstick skillet over medium-high heat until shimmering hot. Add the chicken and cook, tossing often, until browned just slightly and just cooked through, 2 to 3 minutes. Transfer to a plate or a bowl. Pour the remaining 2 Tbs. oil into the skillet and the add the scallions, mushrooms, and 1/4 tsp. of the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Add the ginger, garlic and pepper flakes and cook, stirring until fragrant, 30 to 60 seconds. Add the cabbage, bean sprouts and the remaining 1/2 tsp salt. Cook, stirring often, until the cabbage just starts to soften, 1 to 2 minutes.
Add the noodles and chicken to the pan and cook, stirring until heated through, 1 to 2 minutes. Add the remaining 1 1/2 Tbs. soy sauce, the remaining 1 Tbs. sherry and the sesame oil and cook, tossing the ingredients for 1 minute more. Serve immediately. Add more soy sauce to taste or pass the soy sauce at the table.
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