Ingredients:

  • 14 oz fresh Hong Kong-style thin egg noodles
  • 2 tbsp neutral oil
  • 8 oz chicken breast, sliced into thin strips
  • 1 tbsp Shaoxing rice wine
  • 1 tsp cornstarch (for velveting)
  • 2 cloves garlic, minced
  • 1-inch piece ginger, julienned
  • 1 cup low-sodium chicken broth
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp granulated sugar
  • 1.5 tbsp cornstarch (for slurry)
  • 2 tbsp water
  • 1 cup bok choy, chopped
  • 0.5 cup carrots, sliced
  • 0.5 cup bean sprouts
  • 3 green onions, cut into 2-inch batons

Instructions:

  1. Blanch the 14 oz fresh egg noodles in boiling water for 1 minute until just loosened. Drain and pat them bone dry.
  2. Heat 1 tbsp neutral oil in your pan over medium high heat. Add the noodles, spreading them into an even circle.
  3. Cook for 4 minutes until the bottom is a deep golden brown and feels rigid. Flip and cook the other side for 3 minutes. Remove and place on a serving platter.
  4. Wipe the pan, add 1 tbsp oil, and sear the chicken for 2 minutes until the edges are opaque and slightly browned.
  5. Toss in the 2 cloves minced garlic and julienned ginger. Stir for 30 seconds until the aroma fills the kitchen.
  6. Add the cup of bok choy and 0.5 cup carrots. Toss for 1 minute until the greens are bright but still have a snap.
  7. Pour in the broth, oyster sauce, both soy sauces, and sugar. Bring to a simmer.
  8. Whisk the 1.5 tbsp cornstarch with 2 tbsp water. Pour into the bubbling sauce, stirring constantly until it turns translucent and glossy.
  9. Fold in the 0.5 cup bean sprouts and 3 green onion batons. Pour the entire mixture over the center of the crispy noodles.