Noodle In Soup / Lo Mein Recipe

Slice chicken thinly across the grain. Toss with 1 tsp soy sauce, 1 tsp Shaoxing wine and 1 tsp cornstarch; set aside to marinate 10–15 minutes.

Prepare vegetables: halve bok choy, julienne carrot, slice mushrooms, trim and slice scallions. Separate bean sprouts and rinse all produce; drain well.

If using dried noodles, bring a pot of water to a boil and cook noodles according to package until just tender (al dente). Fresh noodles need 1–2 minutes. Drain, rinse briefly under hot water to stop cooking, toss with a little sesame oil to prevent sticking and set aside.

Make cornstarch slurry by whisking 1 tsp cornstarch with 2 tbs cold water until smooth; keep ready.

Start the broth

In a medium pot, heat 1 tbs vegetable oil over medium heat. Add sliced ginger and smashed garlic and sauté 30–45 seconds until aromatic (do not brown). Pour in 6 cups chicken or vegetable stock and 1 cup water. Add 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tsp white pepper and 1 tsp sesame oil. Bring to a gentle simmer.

Taste broth and adjust seasoning — add up to 1 tbs more soy sauce for saltiness or a pinch more sugar if too salty. Keep simmering on low while you cook other components.

Heat a large skillet or wok over high heat until hot. Add remaining 1 tbs vegetable oil and swirl. Add marinated chicken in a single layer and stir-fry for 1–2 minutes until almost cooked through (small streaks of pink may remain). Remove chicken to a plate and reserve juices in pan.

In the same pan, add mushrooms and carrots. Stir-fry 1–2 minutes until they begin to soften. Add bok choy (or napa) and continue stir-frying another 1–2 minutes until leafy greens wilt and stems are tender-crisp.

Add back the chicken along with bean sprouts and most of the sliced scallions (reserve a few for garnish). Toss together for 30–45 seconds to combine and warm through.

Ladle the simmering broth through a fine-mesh strainer (optional) into the skillet or, alternatively, push vegetables to one side of the pan and pour 3–4 cups of the hot broth into the pan to combine with the stir-fry. Stir to incorporate flavors.

Bring the combined broth and stir-fry to a gentle simmer. Stir the cornstarch slurry again and pour it into the simmering soup gradually while stirring to slightly thicken the broth. Simmer 1 minute until broth becomes glossy and slightly thickened. If you prefer thinner soup, skip or reduce slurry.

Add cooked noodles to the soup (either into the skillet with the broth or into individual serving bowls and ladle broth and vegetables over them). Toss gently to coat noodles with hot broth and distribute ingredients evenly. Heat together 30–60 seconds until everything is hot and combined.

Taste and adjust seasoning (more soy or a pinch of salt/white pepper).

Divide among 4 bowls. Garnish with reserved scallions, cilantro, toasted sesame seeds and a drizzle of chili oil or a pinch of chili flakes if desired.