Sizzling Chicken Chow Mein with Shirataki Noodles

By Sprig Originals ✓ · cooked up in Sprig

All the wok-charred, garlicky satisfaction of takeout chow mein without a single noodle strand of wheat. Shirataki is dry-fried until it squeaks and grabs sauce like real lo mein, then tossed with baking-soda-velveted chicken thigh, shiitakes, celery and napa cabbage in a savory ginger-soy pan sauce. Dinner lands on the table in about 35 minutes.

Ingredients

• 1 lb boneless skinless chicken thighs, sliced 1/4 inch thick
• 1/4 tsp baking soda
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp tamari
• 1/2 tsp toasted sesame oil
• 1/4 tsp ground white pepper

• 3 tbsp tamari
• 2 tbsp unsalted chicken broth
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp unseasoned rice vinegar
• 2 tsp toasted sesame oil
• 1/2 tsp granulated monk fruit sweetener
• 1/4 tsp xanthan gum
• 1/4 tsp ground white pepper

• 14 oz shirataki noodles (two 7-oz packages), fettuccine or spaghetti shape
• 3 tbsp avocado oil
• 4 oz fresh shiitake mushrooms, stemmed and sliced
• 2 stalks celery, sliced on a sharp bias
• 4 cups napa cabbage, cut into 1-inch ribbons
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, finely minced
• 2 whole dried red chiles, snipped in half (optional heat)
• 4 whole scallions, cut into 2-inch lengths, whites and greens separated
• 1 tsp toasted sesame seeds

Instructions

1. Toss the sliced chicken thigh with the baking soda in a bowl and let it sit 10 minutes, then add 1 tablespoon Shaoxing wine, 2 teaspoons tamari, 1/2 teaspoon sesame oil and 1/4 teaspoon white pepper. Mix until the liquid is absorbed and set aside while you prep everything else.
2. Drain the shirataki noodles into a colander and rinse under cold running water for a full 60 seconds to remove the packing liquid. Shake dry and snip once or twice with scissors so the strands are manageable.
3. Set a large dry nonstick or carbon-steel skillet over medium-high heat and add the drained shirataki. Dry-fry, tossing every 30 seconds, for 6 to 8 minutes, until the noodles squeak, look opaque and no water pools in the pan. Tip them onto a plate.
4. Whisk the sauce: 3 tablespoons tamari, chicken broth, 1 tablespoon Shaoxing wine, rice vinegar, 2 teaspoons sesame oil, monk fruit sweetener, xanthan gum and 1/4 teaspoon white pepper. Whisk hard for 20 seconds so the xanthan dissolves without lumps; it will thicken slightly as it sits.
5. Return the skillet to high heat and add 2 tablespoons avocado oil. When it shimmers, spread the chicken in a single layer and let it sear undisturbed for 90 seconds, then stir-fry 2 minutes more until just cooked through. Transfer to the noodle plate.
6. Add the remaining 1 tablespoon avocado oil to the hot pan along with the shiitakes and celery. Stir-fry 2 minutes until the mushrooms have browned edges. Add the garlic, ginger, dried chiles and scallion whites and stir-fry 30 seconds, just until fragrant.
7. Pile in the napa cabbage and stir-fry 2 minutes over high heat, until the ribbons are wilted but the stems still snap.
8. Return the noodles and chicken to the pan, pour the sauce down the side of the skillet, and toss constantly for 1 to 2 minutes until every strand is glossy and the sauce clings. Add the scallion greens in the last 15 seconds.
9. Taste for salt, scatter with toasted sesame seeds and serve straight from the pan while it is still steaming.

Chef's tips

Nutrition (per serving, estimated)

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