Chicken Lo Mein
Leftover Tea Smoked Chicken (page 175) works very well in this recipe, imparting a lovely smoky flavor.
1 cup cooked chicken
8 ounces fresh egg noodles
½ cup mushrooms, fresh or dried
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
½ cup water
2–3 tablespoons oil for stir-frying
4 cabbage leaves, shredded
¼ teaspoon salt, optional
½ cup mung bean sprouts, rinsed and drained
Cut the cooked chicken into thin slices. In a large pot of water, boil the noodles until the flour is removed and they are tender. Drain thoroughly.
If using dried mushrooms, soak in hot water for at least 20 minutes to soften. Slice mushrooms.
Combine the oyster sauce, soy sauce, sugar, rice wine, and water, and set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the cabbage leaves. Stir-fry until they turn bright green and are tender. Season with salt, if desired. Add 1 tablespoon oil, if necessary.
Add the mushrooms. Stir-fry briefly, then add the bean sprouts. Add the sauce in the middle of the wok. Bring to a boil. Turn down the heat slightly and add the chicken. Add the noodles. Mix everything through and serve hot.