Glass Noodles with Chicken and Mushrooms

Ingredients

• 8 ounces glass noodles
• 12 ounces ground chicken
• 3 tablespoons Shaoxing wine, divided
• 1-inch piece ginger, grated, divided
• Kosher salt
• 5 tablespoons vegetable oil, divided
• 1 bunch cilantro, stems chopped, leaves chopped, divided
• 6 medium cloves garlic, minced
• 2 green bird chilies, seeded and minced
• 10 ounces shiitake mushrooms, sliced thin
• 5 ounces oyster mushrooms, sliced thin
• 2 stalks celery, sliced thin
• 2 tablespoons soy sauce
• 1/2 teaspoon white pepper
• 1/4 teaspoon chili flakes
• 1 cup homemade or store-bought low sodium chicken stock
• 1 bunch green onions, cut into 2-inch lengths

Directions

1. Place the noodles in a large bowl and cover them with warm water for at least 30 minutes. Once they are pliable, snip them into 4 to 5-inch pieces. In a small bowl, mix the chicken with 1 tablespoon Shaoxing wine, 1/2 teaspoon grated ginger, and 1/4 teaspoon salt, then put it aside.
2. Set a large wok or a 12-inch nonstick skillet over medium heat and warm 4 tablespoons oil until it shimmers. Add the remaining grated ginger, cilantro stems, garlic, chilies, and 1 teaspoon salt. Cook while stirring until the aromatics just start to take on color, about 2 minutes.
3. Add the shiitake mushrooms and cook until they soften and begin to brown, about 5 minutes. If the pan looks dry, add another 1 tablespoon oil. Add the chicken and cook until it is nearly done, about 2 minutes. Stir in the oyster mushrooms and celery, then cook for 1 minute.
4. Add the soy sauce, white pepper, chili flakes, remaining 2 tablespoons Shaoxing wine, and chicken broth, and bring everything to a simmer. Raise the heat to medium-high. Add the noodles and green onions, then cook, stirring, until the mixture is evenly combined and the noodles are fully cooked, 3 to 5 minutes. Fold in the cilantro leaves, season to taste, and serve.