1
Rinse and soak the dried shiitake mushrooms in warm water (about 40-50°C) for a few minutes until softened.
2
Trim the ends of the seafood mushrooms and cut into bite-sized pieces.
3
Slice the king oyster mushrooms at an angle, then stack and cut into half-inch wide strips.
4
Slice a flat side on the carrot to create a stable base, then carefully cut into strips.
5
Cut the green onions into roughly 1.5-inch long pieces.
6
Peel and slice the red onion along the grain into quarter-inch slices; peel and mince the shallots.
7
Mince the garlic cloves.
8
Squeeze excess water from the softened dried mushrooms and cut into thin strips.
9
Slice the chicken breast against the grain into quarter-inch to half-inch thick slices.
10
Mix the chicken with oyster sauce, white pepper, chicken bouillon powder, cornstarch, and water to marinate.
11
Combine oyster sauce, light soy sauce, sugar, salt, and chicken bouillon powder in a bowl to make the sauce base.
12
Bring a pot of water to a boil and add the fresh lo mein noodles, gently separating them with chopsticks.
13
Reduce to medium heat, cover, and cook the noodles for about 14 minutes until tender with no pale uncooked center, checking and tasting as you go.
14
Pour the cooked noodles into a colander, rinse under cold water to stop cooking, and toss with a bit of oil to prevent clumping.
15
Bring a pot of water to a boil, reduce to medium heat, add the marinated chicken, stir occasionally for 1-2 minutes until cooked through, then drain and shock in cold water.
16
Heat about 1 tablespoon of oil over high heat and sauté the garlic and shallots until fragrant.
17
Add the dried mushroom strips to bloom their aroma, then add the remaining fresh mushrooms.
18
After stir-frying for 2 minutes, add the carrot strips.
19
Add about 1 teaspoon of cooking wine to help the mushroom and garlic aromas harmonize.
20
Add the poached chicken and bean sprouts.
21
Add about 12 fluid ounces of the chicken-cooking water to the pan, using a 1:1 ratio of water to noodles.
22
Add the prepared sauce mixture and green onion pieces.
23
Taste the sauce and adjust seasoning as needed. The sauce should be thick and gravy-like, not watery.
24
Continue stir-frying for 2-4 minutes until all ingredients are well combined.
25
Mix 3 teaspoons of cornstarch with 1.5 tablespoons of water to make a slurry, reduce to low heat, and slowly add while stirring until the sauce thickens.
26
Add 1 teaspoon of sesame oil and mix well.
27
Turn off the heat and ladle the sauce and all ingredients over the cooked noodles to serve.
PrimedTableBETA
