Spicy Chicken or Shrimp Lo Mein


Authentic tasting, quick to prepare and versatile, as you can substitute any vegetables you desire. Just be sure to cut your vegetables in proportionate sizes so that they will cook evenly. Note: Most home woks are too small to handle an entire pound of noodles. If so, fry noodles in batches, adding proportionate amount of sauce, keeping finished noodles warm until vegetables and meats are cooked.
1 pound spaghetti or chow mein noodles, cooked al dente

Meat mixture:
2 boneless chicken breasts, sliced into bite-sized pieces or 1 pound peeled and deveined large shrimp
1 tablespoon rice wine vinegar
1 tablespoon minced ginger
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon roasted chile paste

¼ cup dry or cream sherry
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 teaspoon sesame oil

Vegetable mixture:
1 tablespoon vegetable or peanut oil
1 cup julienned bamboo shoots
3 carrots, peeled and julienned ( ¼”)
2 cups thinly sliced bok choy
1 small onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon minced ginger

4 scallions, thinly sliced
1 In a small bowl, combine ingredients for meat mixture and set aside.

2 In a small bowl, whisk together sauce ingredients.

3 In a wok or large frying pan, over very high heat, heat vegetable oil. Add noodles and stir fry, allowing them to get a little bit of brown to them before turning. When noodles are heated, add half of the sauce, and cook for 1 minute, tossing noodles in sauce. Remove to serving dish and keep warm in low oven (200º).

4 Add a bit more oil if needed to wok, then add vegetables and stir fry until crisp- tender, 3 to 5 minutes. Add remaining sauce and cook 1 minute more. Pour vegetables over noodles, toss together, and continue to keep warm.

5 Add meat mixture to wok and stir fry, approximately 2 minutes for shrimp and 4 minutes for chicken.

6 Spoon meat mixture over noodles. Top with scallions and serve.

servings  use metric
original recipe yield: 4 Servings

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