Stir-Fried Longevity Noodles

I used fresh lo mein noodles, which you can find at Asian markets. The original recipe calls for boneless, country-style pork ribs, but I substituted chicken thighs with great results.

Makes: 4 to 6 servings

1 pound boneless chicken thighs

3 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon toasted sesame oil

1/4 teaspoon five-spice powder

1/2 cup chicken broth

1 tablespoon chili garlic sauce or chili crisp

1 teaspoon cornstarch

5 teaspoons vegetable oil, divided

1/4 cup Shaoxing wine, divided

8 ounces shiitake mushrooms, stemmed and quartered

1/2 small head napa or green cabbage, thinly sliced

10 scallions, white parts sliced thin, green parts cut into 1-inch strips

2 garlic cloves, minced

2 teaspoons fresh minced ginger

12 ounces fresh lo mein noodles

1. Cut chicken into bite-sized chunks.

2. Whisk soy sauce, oyster sauce, hoisin, sesame oil and five-spice powder together in a bowl. Transfer 3 tablespoons mixture to another bowl and add chicken pieces; stir to combine. Cover and refrigerate for 15 minutes or up to an hour.

3. Whisk broth, chili-garlic sauce and cornstarch into remaining soy sauce mixture and set aside.

4. Heat empty 14-inch flat-bottomed wok or pan over high heat until just beginning to smoke. Drizzle 1 teaspoon oil around perimeter and heat until just smoking. Add half the chicken mixture and cook, tossing slowly but constantly, until meat is lightly browned, 2-3 minutes.

5. Add 2 tablespoons wine and cook, stirring constantly, until liquid is reduced and chicken is well coated, 30-60 seconds. Transfer mixture to a clean medium bowl and repeat, with 1 teaspoon oil, remaining chicken mixture and remaining 2 tablespoons wine.

6. Wipe wok clean with damp paper towels.

7. Heat now-empty wok over high heat until just beginning to smoke. Drizzle 1 teaspoon oil around perimeter of wok and heat until just smoking. Add mushrooms and cook, tossing slowly but constantly, until light golden brown, 4-6 minutes. Transfer to bowl with chicken.

8. Add 1 teaspoon oil and cabbage to now-empty wok and cook, tossing slowly but constantly, until spotty brown, 3-5 minutes. Push cabbage to side and add remaining 1 teaspoon oil, scallions, garlic and ginger to clearing and cook until fragrant, about 30 seconds. Stir scallion mixture into cabbage. Add chicken mixture and reserved chicken broth mixture and cook, stirring frequently, until sauce is thickened, about 2 minutes.

9. Meanwhile, bring 4 quarts water to boil in a large pot. Add noodles and cook, stirring often, until almost tender (center should be firm). Drain noodles and add to wok. Cook over medium-high heat, tossing gently, until noodles are tender and evenly coated with sauce. Serve hot.

— Recipe from “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” by Kevin Pang and Jeffrey Pang