When I was a kid growing up, my dad would open the fridge, pull out a few ingredients, and get a chow mein on the table in about 15 minutes.
Bell peppers were always a part of these dishes, and I celebrate them — and him — in the quick and easy stir-fry. Chicken, a touch of honey, and fresh lime juice are also key to the deliciousness of this dish.
- 1/2 pound fresh or dried chow mein or Shanghai noodles
- kosher salt
- 6 tablespoons grapeseed or canola oil, plus more for coating the noodles
- 1 1/2 pounds boneless, skinless chicken breasts, cut across the width into
- 1/3-inch strips
- 3 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 bunch scallions, white and green parts, cut into 1-inch lengths
- 1/4 cup naturally brewed soy sauce
- 1/4 cup honey
- juice of 2 limes
- 3 small bell peppers — red, green, and yellow — cut into 1-inch dice
- 1 tablespoon toasted sesame oil, for drizzling
- Fill a large bowl with water and add ice cubes. In a wok, cook the noodles in abundant boiling salted water until al dente, 3 minutes if fresh, 8 to 10 minutes if dried. Drain and transfer the noodles to the ice water. When cold, drain, transfer to a plate, coat lightly with oil, and set aside.
- Drain the wok, dry it, and heat over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until the chicken is cooked through, about 6 minutes. Transfer the chicken to a plate.
- Add the remaining 2 tablespoons oil to the wok, swirl, and when hot, add the garlic, ginger and scallions. Stir-fry until soft, about 1 minute. Add the soy sauce, deglaze the wok, and add the honey and lime juice. Simmer until the liquid is reduced by one quarter, about 30 seconds. Return the chicken with any juice in the plate to the wok and add the peppers. Toss, add the noodles, and heat through, about 2 minutes.
- Transfer to a platter, drizzle with the sesame oil, and serve.