Royal Trumpet Mushroom Chicken and Momofuku Noodle Stir Fry

Protein & Marinade

2 boneless skinless chicken thighs, rinsed, dried, sliced into thin strips

1 tsp Premium Dark Soy Sauce

½ tsp hot chili oil

2 tsp Shao Xing Chinese Cooking Wine

½ tsp Rice Vinegar

½ tsp Adam's Reserve Asian House Rub

Stir Fry

4 1/4" slices Royal Trumpet Mushrooms, sliced lengthwise

6 -8 shiitake mushrooms, sliced

1 tbsp unsalted butter

1 tsp peanut oil

2 shakes Singapore Sam's Counter Seasoning

1 tsp soy sauce

Finish

1 -3 tsp Thai Red Pepper Flakes

2 tsp peanut oil

1 tsp soy sauce, if needed

1 package Momofuku Soy and Scallion Noodles, cooked according to directions and strained well

1 tbsp lite green scallions, for garnish

Optional

2 large eggs, soft boiled, peeled and sliced in half long waysadd the 2 halves to each plating (not shown in plating picture)

Place chicken, shrimp, pork or tofu pork in non-reactive dish with rest of the marinade ingredients. Let stand 1/2-2 hours.

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.

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.

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.

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Royal Trumpet Mushroom Chicken and Momofuku Noodle Stir Fry

"very fast and easy, and easily enough for two with a small salad. this quick stir fry is truly restaurant quality!