A typical chow mein includes meat, noodles, water chestnuts, and bean sprouts.
We’ve taken some liberties with the ingredients but have preserved the spirit of the dish’s textural contrasts.
For example, instead of bean sprouts, we’ve used shredded napa cabbage; and we’ve replaced the water chestnuts with crunchy jícama.
Chicken Chow Mein
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce or red currant jelly
- 1 tbsp dry sherry
- 1/2 tsp hot pepper sauce
- 235 ml linguine
- 2 tbsp olive oil
- 225 g chicken breasts skinless, boneless,cut into ¼-inch-wide strips
- 1 red bell pepper diced
- 4 garlic cloves minced
- 1/2 cup scallions sliced
- 2 tbsp fresh ginger minced
- 2 cups napa cabbage shredded
- 1/2 cup jícama matchsticks
- In a small bowl, combine the soy sauce, hoisin sauce, sherry, and hot pepper sauce, and stir to blend. Set aside.
- In a large pot of boiling water, cook the fettuccine according to package directions. Drain.
- Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 4 minutes. With a slotted spoon, transfer the chicken to a plate.
- Add the bell pepper, garlic, scallions, and ginger, and cook, stirring frequently, until the bell pepper is crisp-tender, about 4 minutes.
- Add the cabbage and jícama, cover, and cook until the cabbage has wilted, about 4 minutes. Add the soy sauce mixture to the pan. Add the chicken and cook, stirring frequently, until the chicken is cooked through, about 1 minute.
- Transfer the chicken mixture to a large bowl. Add the hot pasta, and toss to combine.