Chicken, Bok Choy, and Shiitake Chow Mein

Pan-crisped egg noodles tossed with chicken, baby bok choy, and meaty shiitakes in a savory sauce.

Ingredients

• 12 oz fresh Chinese egg noodles
• 12 oz boneless chicken thighs, sliced
• 2 tablespoons soy sauce, divided
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 4 tablespoons grapeseed oil, divided
• 6 fresh shiitake mushrooms, stemmed and sliced
• 2 tablespoons minced ginger
• 3 cloves garlic, minced
• 4 heads baby bok choy, halved
• 1 cup chicken stock
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon toasted sesame oil
• Salt and white pepper to taste

Directions

1. Boil the egg noodles until just tender, drain, and toss with a little oil. Toss the chicken with 1 tablespoon soy sauce, the oyster sauce, and cornstarch.
2. Heat 2 tablespoons oil in a wide skillet. Spread the noodles into a cake and pan-fry until golden and crisp on the bottom, 3 to 4 minutes; flip and crisp the other side. Slide onto a platter.
3. Add the remaining 2 tablespoons oil to a hot wok. Stir-fry the chicken until browned and nearly cooked, 2 to 3 minutes; remove.
4. Stir-fry the shiitakes until softened, then add the ginger and garlic and the bok choy; toss 1 minute.
5. Add the chicken stock, rice wine, and remaining soy sauce. Return the chicken and simmer until the sauce lightly thickens and the bok choy is crisp-tender, 2 minutes.
6. Finish with sesame oil, season with salt and white pepper, and spoon over the crispy noodle cake.

Notes

Based on Ming Tsai’s chicken, bok choy, and shiitake chow mein.