These noodles are a flavor explosion from just a handful of ingredients. We used our Schichimi Togarashi Blend for nice warmth and serious complexity. This dish is delicious with a nice dollop of Pickled Red Onions in the bowl.
Read about our love of Woks and how we put this handy tool to work in our blog: Wok this Way.
Time:
30 minsRating
/rating_off.png "1 Star")
Loading...| 10 oz Asian Noodles | |
| 2 bunches scallions | |
| 1/3 cup All Natural Avocado Oil | |
| 8 oz ground chicken | |
| 1 Tbl Schichimi Togarashi | |
| 1/3 cup soy sauce | |
| 3 Tbl granulated sugar | |
| fresh parsley, sliced jalapeños and Pickled Red Onions for serving |
| 1. | A note about the noodles: lo Mein noodles work in this dish, but traditionally, an eggless wheat noodle (looks like a thick spaghetti noodle) is used. It soaks the sauce better than lo Mein or egg noodles. Also, in a pinch, we've used ramen noodles in this dish and it's yummy! |
| 2. | Bring a big pot of very salty water to a boil. Boil the noodles per package directions. Drain and rinse with cold water until cool. Set aside. |
| 3. | Cut the scallions into 3-inch lengths. Then slice each section lengthwise into strips. Make a pile of scallion whites and a pile of scallion greens. |
| 4. | In a wok, heat the oil until shimmering. Add the pile of scallion whites and fry, stirring occasionally, until golden brown, 5 to 7 minutes. |
| 5. | With the cooked scallion whites still in the wok, now add half of the pile of scallion greens and cook, stirring occasionally, until well-browned and beginning to crisp, another 4 minutes. Move to a plate. |
| 6. | Add the chicken to the wok. Add in the Schichimi Togarashi and stir to combine. Cook and stir to break the meat into small pieces. Cook until well-browned and beginning to crisp - about 10 minutes. Stir in the soy sauce and sugar, then bring to a simmer, scraping up any bits stuck to the pan. |
| 7. | Reduce to low. Add the noodles and fried scallions. Cook, tossing to combine, until the noodles are heated through, about 1 minute. Remove from the heat, then taste and add salt if needed. |
| 8. | To serve, fold in the reserved, uncooked slivered scallion greens. Divide among individual bowls. This dish is delicious topped with fresh parsley or sliced jalapeños. We also love it with a little dollop of pickled red onions. |
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