Name: Wok-Fried Rice Noodles with Chicken and Squid
Yield: 4 Servings
Ingredients: 3 tablespoons vegetable oil; 1 small skinless, boneless chicken thigh (about 4 ounces), chopped into ¼-inch pieces; 3 ounces squid, coarsely chopped; 2 garlic cloves, finely chopped; 10 ounces fresh rice noodles; or 8 ounces dried pad thai noodles, soaked 1 hour; 1 tablespoon sugar; 2 tablespoons Golden Mountain Seasoning Sauce or Thai thin soy sauce; 1 tablespoon chopped preserved cabbage (optional); 1 tablespoon chopped preserved sweet radish (optional); 2 large eggs; 4 scallions, chopped; 1 tablespoon fish sauce; Freshly ground white pepper; 2 cups chopped romaine lettuce; Hot chili paste (such as sambal oelek; for serving)

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Alex Lau

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong of L.A.’s popular Night + Market restaurants without a wok. Just get your skillet super hot. You’ll find fresh rice noodles in well-stocked Asian markets.

Recipe notes