Recipe by Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
- 1 cup bone broth, vegetable stock, or chicken stock
- 2 tbsp. dark soy sauce
- 1 tbsp. light soy sauce
- 2 tbsp. oyster sauce
- 1 piece (1 1/2 inches) peeled fresh ginger, finely chopped
- 3 cloves garlic, grated
- 2 tsp. toasted sesame oil
- 1 to 2 tsp. chili-garlic sauce or other hot sauce
- 3 tbsp. neutral oil, such as safflower, canola, or peanut oil
- 2 large eggs, lightly beaten
- 1 lb. pulled rotisserie chicken (from 1 chicken) or 1 lb. medium shrimp or tofu
- 1 1/2 tsp. Chinese five-spice powder
- 2 tbsp. mirin or dry sherry
- 1 cup stemmed, sliced white mushrooms
- 1 small red pepper, seeded and quartered, then thinly sliced
- 1 carrot, cut into matchsticks
- 8 oz. ramen (I discard the flavor packets and just use the noodle bricks) or 10 oz. Chinese egg noodles
- 2 handfuls bean sprouts
- 1 bunch scallions, thinly sliced on an angle
- Toasted sesame seeds, for garnish (optional)
1. For the sauce, in a small saucepan, bring all of the ingredients to a low bubble over medium heat. Cook, stirring often, until the sauce thickens a bit, about 5 minutes.
2. Bring a large pot of water to a boil for the noodles.
3. In a large skillet, heat 1 tbsp. oil, one turn of the pan, over medium. Add the eggs. Cook, stirring with a spatula, until lightly brown and scrambled, about 1 minute. Transfer the eggs to a plate.
4. Add another 1 tbsp. oil, one turn of the pan, to the skillet. Add the chicken, sprinkle with the five-spice powder, and cook until heated through, about 3 minutes. Add the mirin and cook until the liquid is absorbed, about 1 minute. Transfer the chicken to another plate. Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the mushrooms, pepper, and carrot. Cook, stirring often, until the vegetables soften, about 2 minutes.
5. Add the noodles to the boiling water and cook just until tender, 2 to 3 minutes; drain.
6. Add the sprouts and scallions to the skillet with the vegetables. Add the noodles, egg, chicken, and sauce; toss to coat. Serve the lo mein from the pan topped with the sesame seeds, if using.