*NOTE: This recipe is slightly different from the original Lo-Mein recipe, which calls for 1 pound of dried Chinese noodles. Since the fresh noodles come in 2 pound packages, I adjusted the recipe accordingly. Also, since the fresh noodles are thinner, softer and therefore absorb more flavor, they don’t need as potent of a sauce mixture. Cooking instructions for the noodles differ, as well. Pay attention, or you will end up with soggy noodles!
This is what the package of fresh noodles looks like. Find it in the refrigerated case at Tsue Chong Co., aka “the noodle jail.” If you don’t see them, just ask.
Oodles of noodles! After you separate and untangle the vacuum-sealed package of noodles, your mound of noodles will look twice as big.
2 2/3 lbs. boneless, skinless chicken thighs
1 tablespoon corn starch
5 tablespoons +3 tablespoons low sodium soy sauce, divided
2 tablespoons + 6 tablespoons oyster sauce, divided (in Asian food aisle of most grocery stores)
½ cup sesame oil (in Asian food aisle of most grocery stores)
2 pounds asparagus, rough ends trimmed; cut at an angle into 1 ½” pieces
2 pounds fresh Chinese noodles (I use Rose Brand, available at Tsue Chong Co. in Seattle’s International District)
2 tablespoons + 1 tablespoon vegetable oil, divided
Sriracha Hot Chili Sauce
Hot Chili Oil
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 5 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. While waiting for water to boil, open package of noodles and carefully separate and untangle the noodles(when they are vacuum sealed, the noodles tend to clump and stick together). Your pile of noodles should look twice as big as when they were in the package. Gradually add noodles to boiling water handfuls at a time; stir carefully (preferably with wooden chopsticks) every 20-30 seconds, and cook 4 minutes (water will not re-boil). Do not overcook! Drain noodles in a colander, and rinse thoroughly with cold water. Shake out excess water completely. Transfer noodles to a large, deep dish. In a small bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 6 tablespoons oyster sauce and sesame oil. Pour over noodles and toss to coat evenly. Set aside.
In a large wok or sauté pan, heat 2 tablespoons 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 2 tablespoons 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.
NOTE: *This recipe can be made in advance and refrigerated. To re-heat, cover tightly with aluminum foil and bake at 350◦ for 15-20 minutes.
**You can also vary the toppings. Instead of chicken and asparagus, you can substitute the “Stir-Fry Beef and Broccoli” or “Shrimp and Peapods” recipes from my other postings. Just prepare the noodles as indicated in this recipe, and pour the alternate stir-fry recipe on top of the noodles.