Almost-Famous Chicken Lettuce Wraps

Ingredients

• 2  bundles cellophane noodles 
• 1 tablespoon cornstarch 
• 2 teaspoons cornstarch 
• 1 large egg white 
• 3 cloves garlic minced
• 1 teaspoon ginger minced peeled
• 1 tablespoon hoisin sauce 
• 1  jalapeno minced seeded
• 4 servings kosher salt 
• 4 servings lettuce leaves for serving
• 1 tablespoon soya sauce low-sodium
• 0.5 pound shittake mushrooms diced stemmed
• 2 tablespoons oyster sauce 
• 4 servings vegetable oil; peanut oil preferred for frying
• 4 tablespoons vegetable oil; peanut oil preferred 
• 1 tablespoon rice wine dry chinese
• 4  scallions; 2 minced cut into 1-inch pieces
• 1 teaspoon sesame oil toasted
• 1.5 pounds chicken breasts diced boneless skinless
• 4 servings soya sauce hot for serving
• 0.3 teaspoon sugar 
• 0.8 cup water chestnuts diced

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• kitchen thermometer
• spatula
• slotted spoon

Directions

1. Whisk the egg white, cornstarch and rice wine in a bowl.
2. Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
3. Fry the noodles: Pull the noodles apart into sections.
4. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds.
5. Drain on paper towels.
6. Heat 2 tablespoons peanut oil in a large skillet over medium-high heat.
7. Add the chicken and cook, stirring, 2 to 3 minutes.
8. Remove with a slotted spoon to a plate.
9. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds.
10. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes.
11. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture.
12. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul