FRY YOUR LUCK

Ring in the Chinese New Year with this easy noodle dish

Celebrate the lunar new year with this recipe from Stir-Frying to the Sky’s Edge ($35; Simon & Schuster) by Grace Young. It’s a holiday tradition because it’s triply lucky: The noodles represent longevity, scallions intelligence, and mushrooms prosperity.

Chicken Lo Mein with Mushrooms Active: 30 min Total: 30 min Serves: 3–4

12 oz fresh Chinese round egg noodles 2 tsp sesame oil 12 oz skinless, boneless chicken thighs, sliced ¼ inch thick 1 Tbsp grated ginger 1 tsp plus 1 Tbsp Shao Hsing rice wine or dry sherry 1 tsp cornstarch 1 tsp plus 1 Tbsp soy sauce 1 tsp salt, divided ¼ tsp white pepper 2 Tbsp peanut or vegetable oil, divided ¼ tsp red pepper flakes 3 cups thinly sliced Napa cabbage 4 oz shiitake or button mushrooms, sliced (about 2 cups) ½ cup finely shredded scallions

1. In a 3-quart saucepan, bring 2 quarts water to a rolling boil over high heat. Add noodles. Return to a rolling boil and cook according to package directions until al dente. Drain noodles in a colander and rinse several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined.

2. Combine chicken, gin- ger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl.

3. Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil; add red pepper flakes. Using a metal spatula, stir-fry 10 seconds or until pepper flakes are fragrant. Push flakes to sides of wok, add chicken mixture and spread evenly. Cook undisturbed 1 minute, letting chicken sear. Stir-fry 30 seconds more or until chicken browns. Add cabbage and mushrooms and stir-fry 1 more minute or until cabbage is just wilted. Transfer chicken and vegetables to a plate.

4. Swirl remaining 1 Tbsp oil into wok. Add noodles and stir-fry 15 seconds. Swirl soy sauce–rice wine mixture into wok and add scallions and chicken mixture. Sprinkle with remaining ¾ tsp salt. Stirfry 1 to 2 more minutes or until chicken is cooked through and noodles are heated through.