Fresh Chinese egg noodles are best in this dish, but any spaghetti-like noodle will work in a pinch. Almost any combination of meat and vegetables can be added. If desired, use leftover meat. Simply slice it and add at the very end, cooking just long enough to reheat it.
Ingredients
Choose one protein (1/2 lb.):
- **chicken thigh or breast, boneless, skinless
- pork loin, or fresh pork belly, thinly sliced
- peeled shrimp or scallops, coarsely chopped
- extra-firm tofu, cut into 1/2-inch cubes
Sauce:
- 1/2 cup chicken or vegetable stock or broth
- 3 tablespoons oyster or hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons toasted sesame oil
Noodles and vegetables:
- 10 oz dried lo mein or chow mein noodles or spaghetti
- 2 tablespoons vegetable oil
- 2 cups (4 oz.) packed shredded napa cabbage
- 1 medium carrot, julienned
- 3 green onions, cut into 2-inch pieces
- 4 oz mushrooms, sliced
- 1 garlic clove, minced
- 2/3 cup mung bean sprouts (optional)
Directions
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Choose one of the listed proteins (chicken thigh).
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Prepare the sauce by stirring together in a small bowl:
- chicken or vegetable stock or broth
- oyster or hoisin sauce
- soy sauce
- sugar
- toasted sesame oil
-
Cook noodles in a large pot of boiling unsalted water just until tender.
-
Drain, rinse under cold running water, then drain again.
-
Heat a wok or large skillet over medium-high heat. When hot, pour in vegetable oil.
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Swirl the oil in the pan until shimmering but not smoking.
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Add the chosen meat, shellfish, or tofu and stir-fry, cooking just until opaque (or for tofu or pork belly, lightly crisped).
-
Add to the pan:
- shredded napa cabbage
- carrot
- green onions
- mushrooms
- garlic
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Stir-fry until the vegetables are softened, about 2 minutes.
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Pour the stock mixture down the side of the pan, stir, and cook 1 minute.
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Add the noodles and toss to combine and heat through.
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If desired, add mung bean sprouts and cook for about 30 seconds.
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Serve hot.