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Ingredients
1 Tablespoon cornstarch
2 Tablespoons reduced-sodium soy sauce
1 Pound chicken thighs, boneless, skinless, cut into 1/2" pieces
1 Pound fresh or dry lo mein noodles
1/4 Cup canola oil, divided
1 Tablespoon finely chopped fresh ginger
1 Bunch scallions, white & green parts separated, sliced 1/8" thick
4 Garlic cloves, thinly sliced
3 Cups packed spinach
Salt & pepper to taste
Instructions
Mix together the cornstarch & soy sauce in a bowl big enough to hold the chicken pieces. Add the chicken & marinate for 5 minutes.
Boil the noodles in a large pot of salted water until they are al dente; about 5 minutes for fresh & 10 to 15 minutes for dried.
Drain the noodles & transfer them to a boil filled with ice water. (It helps prevent the noodles from getting too soft & sticky.) When the noodles are cold, drain them. Then, toss them with 1 tablespoon of the canola oil.
Meanwhile, heat 2 1/2 tablespoon of canola oil on high in a large pan. Stir-fry the chicken until it is almost cooked through; about 6 minutes.
Remove the chicken from the pan. Add 1/2 tablespoon more canola oil to the pan. Stir-fry the ginger, scallion whites & garlic until the oil is fragrant; about 30 seconds.
Add the noodles to the pan, along with the chicken & spinach. Stir-fry for 1 to 2 minutes, until the chicken is cooked through.
Season with salt & pepper, and garnish with scallion greens.