Monday, November 29, 2010

Dragon Lady Lo-Mein

Dragon Lady Lo-Mein, aka the ultimate party noodles:  double (or triple) the recipe, make ahead, then cover with aluminum foil and re-heat in the oven at 325 degrees for 15-20 minutes.  Also very buffet-friendly because it also tastes great at room temperature.  Offer plenty of hot sauce on the side!

 Serves 4
1 lb. boneless, skinless chicken thighs
2 teaspoons corn starch
3 tablespoons + 2 tablespoons low sodium soy sauce, divided
2 tablespoons + 4 tablespoons oyster sauce*, divided
¼ cup sesame oil*
1 pound asparagus, rough ends trimmed; cut at an angle into 1 ½” pieces
1 pound Chinese noodles*
1 tablespoon + 1 tablespoon vegetable oil, divided
Salt

Sriracha Hot Chili Sauce*
Hot Chili Oil*


* in Asian food aisle of most grocery stores

Trim off excess fat from chicken thighs, and cut meat into 1/2” pieces.  Place in a shallow bowl.  Sprinkle corn starch on chicken and turn to coat.  In a small bowl, whisk together 3 tablespoons soy sauce and 2 tablespoons oyster sauce.  Pour over chicken and turn to coat.  Set aside. 

In a large stock pot, bring 5 quarts of water to boil.  Add noodles and cook until done (about 5 minutes).  Drain noodles in a colander, and rinse with cold water.  Shake out excess water completely.  Transfer noodles to a 9x13 Pyrex dish (or large platter).   In a small bowl, whisk together the remaining 2 tablespoons soy sauce, remaining 4 tablespoons oyster sauce and sesame oil.  Pour over noodles and toss to coat evenly.  Set aside.

In a large wok or saut√© pan, heat 1 tablespoon of oil over high heat; add chicken and marinade juices, stir-fry until 90% done (about 5 minutes).  Remove chicken from wok into a clean bowl and set aside.  Add remaining tablespoon of oil to wok; add asparagus, sprinkle lightly with salt; stir-fry until heated through (about 1 minute).  Add chicken and juices back into wok.  Continue stir-frying for 2 more minutes, or until chicken is completely cooked.  Pour over noodles, toss gently and serve with Sriracha Hot Chili Sauce or Hot Chili Oil on the side.

1 comment:

  1. Just made these but substituted beef and broccoli for the chicken and asparagus. It was delicious! Thanks for another family-pleasing recipe, Mary! Cay del Valle

    ReplyDelete