Chicken Lo Mein

Chicken Lo Mein
Serves 4
14-14.2 oz. prepared stir fry noodles, such as KA-ME brand, or prepared lo-mein noodles
2 tbsp. peanut oil
2 boneless skinless chicken breasts, sliced crosswise less than ½" thick
2 bunches green onions, trimmed and cut into 2" pieces on the diagonal
8 oz. Kowalski's Gourmet Blend Mushrooms
1 tsp. kosher salt, divided
1 tbsp. minced fresh ginger
2 cloves garlic, finely minced
¼ tsp. crushed red pepper flakes
3 cups (about 6 oz.) thinly sliced napa cabbage
2 cups bean sprouts, rinsed and drained
1 ½ tbsp. soy sauce (or more to taste)
1 tbsp. dry sherry
2 tsp. sesame oil

Prepare noodles according to pkg. directions; drain and set aside. In an extra-large nonstick skillet over medium-high heat, heat peanut oil until shimmering but not smoking. Add chicken; cook and stir until browned and nearly cooked through (3-4 min.). Remove chicken from the pan; set aside. Add onions, mushrooms and ¼ tsp. salt to the skillet; cook and stir until well browned (3-4 min.). Add ginger, garlic and red pepper flakes; cook and stir until fragrant (30-60 sec.). Add cabbage, bean sprouts and remaining salt; cook, stirring often, until cabbage just starts to soften (1-2 min.). Add noodles and chicken to the pan; cook until hot (1-2 min.). Add soy sauce, sherry and sesame oil; cook and stir for 1 min. Serve immediately.