Ingredients:

  • 350g chicken breast, sliced into thin strips against the grain
  • 1 tsp cornstarch
  • 2 tbsp light soy sauce, divided
  • 0.5 tsp toasted sesame oil
  • 2 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp granulated sugar
  • 2 tbsp water or chicken stock
  • 0.25 tsp ground white pepper
  • 300g fresh chow mein egg noodles
  • 2 cups shredded cabbage
  • 1 large carrot, julienned
  • 100g fresh bean sprouts
  • 3 stalks green onions, cut into 2-inch batons
  • 2 cloves garlic, minced
  • 3 tbsp neutral oil

Instructions:

  1. Marinate the chicken. Combine the 350g sliced chicken with 1 tsp cornstarch, 1 tbsp light soy sauce, and 0.5 tsp sesame oil. Note: This is the velveting step; let it sit for at least 10 minutes.
  2. Whisk the sauce. In a small bowl, mix 2 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp sugar, 2 tbsp water, and 0.25 tsp white pepper.
  3. Prep the noodles. If using fresh noodles, rinse them under warm water to loosen the strands and drain thoroughly. Wait until they are mostly dry before frying.
  4. Sear the protein. Heat 1 tbsp oil in the wok until it wisps with smoke. Add the chicken in a single layer and leave it for 60 seconds to develop a golden crust before tossing. Remove and set aside.
  5. Crisp the noodles. Add another 1 tbsp oil. Spread the noodles out and let them sit undisturbed for 2 minutes until the bottom layer is crackling and brown. Flip and repeat, then remove.
  6. Sauté the aromatics. Add the remaining oil, then toss in the minced garlic. Stir for 10 seconds until the aroma hits your nose.
  7. Flash fry vegetables. Toss in the cabbage and carrots. Stir fry for 2 minutes until the cabbage edges start to char but the center remains crisp.
  8. The big assembly. Return the chicken and noodles to the wok. Pour the sauce over the noodles.
  9. Emulsify the sauce. Toss everything vigorously for 1 minute until the sauce thickens and coats every strand evenly.
  10. Final aromatics. Throw in the bean sprouts and green onions. Toss for 30 seconds until the sprouts are just slightly wilted and serve immediately.