Instructions

• 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!
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.