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.
Course Dinner
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4serving
Calories 400kcal
Ingredients
1/4cupsoy sauce
2tbsphoisin sauce or red currant jelly
1tbspdry sherry
1/2tsphot pepper sauce
235mllinguine
2tbspolive oil
225gchicken breastsskinless, boneless,cut into ¼-inch-wide strips
1red bell pepperdiced
4garlic clovesminced
1/2cupscallionssliced
2tbspfresh gingerminced
2cupsnapa cabbageshredded
1/2cupjícama matchsticks
Instructions
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.