So, for 10 years (1970-1979) I worked at the International Branch of Seafirst Bank. (Way back before Seafirst became part of The Bank of America (the California based bank that is), which was then subsequently devoured (they called it a “merger”) by what is today known as Bank of America, I had the very great pleasure of working in what was then known as “China Town”.  And along with working in the International District, I got to eat there! (Those were the days my friends!) And that meant that often on a Friday night my husband and kids would drive into town and join me for dinner after work at Tai Tung, our favorite Chinese restaurant.

Now for those unfamiliar with Tai Tung, established in 1935, and I swear, no changes have been made to either the décor or the menu since inception, it was the perfect place to take a family. The food was inexpensive, relatively good, and the atmosphere was perfect for a family with 2 tired parents and 4 hungry children. We all loved going there. So I feel a lot of nostalgia for both the restaurant and Asian food in general.

These days however, I have a slightly higher standard when it comes to the flavor and amount of fat and salt contained in an individual dish. And I find that my new standards can mostly only be attained when I cook the dish at home. (Don’t get me wrong, I still go out for dim sum every chance I get).

So this recipe is my answer to a meat and vegetable chow mein. Of course, it’s not nearly as greasy, is packed with more flavor and vegetables, less meat and sodium, and no MSG. Other than that, it’s just like the chow mein with soft noodles we used to get at Tai Tung. Anyone want to go out for Chinese?

• 1 boneless, skinless chicken breast cut into small bite sized pieces (or you can use pork, beef, or shrimp)
• kosher salt
• freshly ground black pepper
• 3 T. butter, divided
• 1 T. sesame oil
• 3 c. bite sized pieces of fresh broccoli
• ½ red pepper, diced
• 10-12 button mushrooms, thinly sliced
• 1 bunch or 8 green onions cut on the bias (white and green parts)
• 1 c. snow peas cut in two on the bias
• 2 tsp. finely minced fresh ginger
• 3 garlic cloves, finely minced
• pinch red pepper flakes
• 1 can sliced water chestnuts, opt.
• 1/3 c. good soy sauce (I use GF Tamari)
• ½ c. dry sherry
• 2 c. packed fresh spinach or napa cabbage, opt.
• 8-oz. lo mein noodles, cooked according to package directions (I use Roland brand Organic Lo Mein Noodles)
• ½ c. toasted slivered or chopped almonds

Lightly sprinkle chicken with salt and pepper. In a large fry pan, melt 1 tablespoon of the butter and the sesame oil over medium heat. Add the chicken and brown on all sides. Make sure chicken is cooked through, but do not over-cook. Remove from pan and set aside. Add the broccoli, red pepper, and mushrooms. Sauté for about 2 minutes. Add the green onions, snow peas, ginger, garlic, red pepper flakes, and water chestnuts. Cook for another minute or two. Add the remaining 2 tablespoons of butter, soy sauce, and sherry. Simmer one minute. Add the spinach, reserved chicken, and using a pair of tongs, lift the cooked lo mein noodles directly into the pan with the chicken, noodles and sauce. Toss all together with the tongs.  Sprinkle with the toasted almonds and serve immediately.

General rule of thumb when preparing a pasta dish that incorporates cooked noodles into a sauce: Never cook pasta ahead of time and let it sit around while the sauce finishes cooking. If anything, have your sauce ready before the pasta has completed cooking. Pasta is always best when cooked just before adding to a sauce and then eaten immediately.