Quarantine Borentine Recipe

Prep chicken

Slice chicken thighs thinly across the grain into strips about 1/4 inch thick. Toss the sliced chicken with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon cornstarch until evenly coated; set aside to rest 10 minutes. The cornstarch creates a slight velvety coating when sautéed.

Cook noodles

Bring a large pot of salted water to a boil. Add the fresh egg noodles and cook until just tender (usually 2–4 minutes for fresh noodles; follow package if using store-bought). Drain well and toss with 1 teaspoon oil to prevent sticking. Set aside in a colander.

Prepare aromatics and vegetables

Thinly slice the onion, mushrooms and shred the cabbage. Mince garlic and grate ginger. Separate the white and green parts of green onions; reserve green parts for garnish and chop white parts finely.

Sauté aromatics

Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and 1 tablespoon butter. Once butter is melted and bubbling, add the white parts of the green onion, sliced onion, and sauté 2–3 minutes until slightly softened and translucent.

Cook mushrooms

Add the sliced shiitake and cremini mushrooms to the pan. Season lightly with a pinch of salt and sauté 4–5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Push the vegetables to one side of the pan.

Cook chicken

Increase heat to high and add the remaining 1 tablespoon oil to the empty side of the pan. Add the marinated chicken in a single layer and let it sear 1–2 minutes without moving to develop color. Stir and continue to cook until chicken is cooked through, about 2–3 more minutes. Mix chicken together with mushrooms and onions.

Add cabbage, garlic and ginger

Add the shredded cabbage, minced garlic and grated ginger to the pan. Toss everything together and cook 2–3 minutes until the cabbage is slightly wilted but still has a bit of crunch.

Make sauce

While the vegetables cook, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 cup chicken or vegetable stock, 1 tsp sesame oil and 1/4 tsp crushed red pepper flakes in a small bowl.

Combine noodles and sauce

Add the drained noodles to the pan with the chicken and vegetables. Pour the sauce over the noodles. Using tongs or a spatula, gently toss and stir over medium-high heat for 1–2 minutes so the noodles absorb the sauce and everything is evenly combined. If the mixture seems dry, add up to 2 tablespoons more stock or water to loosen.

Adjust seasoning

Taste and adjust seasoning with additional soy sauce for saltiness, a pinch of sugar for balance, or more vinegar for brightness. Heat until the sauce thickens slightly and coats noodles, about 1 minute.

Turn off the heat and finish with the green parts of the sliced green onions and chopped cilantro if using. Sprinkle toasted sesame seeds and squeeze 1 tablespoon lime juice over the top for brightness. Toss gently to combine.

Serve immediately, portioned into 4 shallow bowls or plates. Provide extra lime wedges and crushed red pepper at the table for additional seasoning.