"very fast and easy, and easily enough for two with a small salad. this quick stir fry is truly restaurant quality!
Share
Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins
Protein & Marinade
2boneless skinless chicken thighs, rinsed, dried, sliced into thin strips
1tspPremium Dark Soy Sauce
½tsphot chili oil
2tspShao Xing Chinese Cooking Wine
½tspRice Vinegar
½tspAdam's Reserve Asian House Rub
Stir Fry
41/4" slices Royal Trumpet Mushrooms, sliced lengthwise
6-8 shiitake mushrooms, sliced
1tbspunsalted butter
1tsppeanut oil
2shakes Singapore Sam's Counter Seasoning
1tspsoy sauce
Finish
1-3 tsp Thai Red Pepper Flakes
2tsppeanut oil
1tspsoy sauce, if needed
1package Momofuku Soy and Scallion Noodles, cooked according to directions and strained well
1tbsplite green scallions, for garnish
Optional
2large eggs, soft boiled, peeled and sliced in half long waysadd the 2 halves to each plating (not shown in plating picture)
1
Place chicken, shrimp, pork or tofu pork in non-reactive dish with rest of the marinade ingredients. Let stand 1/2-2 hours.
2
Heat wok to medium high, add peanut oil and butter and let heat. Add mushrooms, light dusting of counter seasoning. Add soy and stir fry until just soft. Pour off to dish and set aside.
3
Reheat wok to high, adding peanut oil to shimmer. Add just chicken, reserving marinade. Stir fry a minute, add red pepper flakes, stirring. Add juices and soy. Stir fry until liquid is reduced. Add back the mushrooms and their juices to the wok. Turn off heat.
4
Prepare noodles according to packaging. Boil in 4 cups of water. Strain well, adding packets to noodles, mix well. Add noodles to wok, reheat to medium to heat everything through well. Plate and garnish with lite green scallions.
2boneless skinless chicken thighs, rinsed, dried, sliced into thin strips
1tspPremium Dark Soy Sauce
½tsphot chili oil
2tspShao Xing Chinese Cooking Wine
½tspRice Vinegar
½tspAdam's Reserve Asian House Rub
Stir Fry
41/4" slices Royal Trumpet Mushrooms, sliced lengthwise
6-8 shiitake mushrooms, sliced
1tbspunsalted butter
1tsppeanut oil
2shakes Singapore Sam's Counter Seasoning
1tspsoy sauce
Finish
1-3 tsp Thai Red Pepper Flakes
2tsppeanut oil
1tspsoy sauce, if needed
1package Momofuku Soy and Scallion Noodles, cooked according to directions and strained well
1tbsplite green scallions, for garnish
Optional
2large eggs, soft boiled, peeled and sliced in half long waysadd the 2 halves to each plating (not shown in plating picture)
Directions
1
Place chicken, shrimp, pork or tofu pork in non-reactive dish with rest of the marinade ingredients. Let stand 1/2-2 hours.
2
Heat wok to medium high, add peanut oil and butter and let heat. Add mushrooms, light dusting of counter seasoning. Add soy and stir fry until just soft. Pour off to dish and set aside.
3
Reheat wok to high, adding peanut oil to shimmer. Add just chicken, reserving marinade. Stir fry a minute, add red pepper flakes, stirring. Add juices and soy. Stir fry until liquid is reduced. Add back the mushrooms and their juices to the wok. Turn off heat.
4
Prepare noodles according to packaging. Boil in 4 cups of water. Strain well, adding packets to noodles, mix well. Add noodles to wok, reheat to medium to heat everything through well. Plate and garnish with lite green scallions.
5
Royal Trumpet Mushroom Chicken and Momofuku Noodle Stir Fry
AuthorDartagnan
