Ingredients:

  • 1 lb Boneless, skinless chicken breast/thighs, thinly sliced
  • 1 Tbsp Light soy sauce (for marinade)
  • 1 tsp Cornflour (Corn Starch) (for marinade)
  • 1 tsp Sesame oil (for marinade)
  • 10 oz Dried egg noodles (Chow Mein style)
  • 1/2 cup Chicken or Vegetable Stock
  • 1 Tbsp Dark soy sauce (for sauce)
  • 1 Tbsp Light soy sauce (for sauce)
  • 1 Tbsp Oyster sauce
  • 1 tsp Shaoxing Rice Wine (or dry sherry)
  • 1 tsp Sugar (granulated)
  • Pinch White pepper
  • 1 tsp Cornflour (Corn Starch) (for sauce)
  • 3 Tbsp Vegetable oil (or peanut oil), divided
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1/2 medium Onion, thinly sliced
  • 1 medium Carrot, julienned
  • 2 Celery stalks, thinly sliced
  • 2 cups Green Cabbage, shredded
  • 1 cup Bean Sprouts
  • 3 stalks Spring Onions (Scallions), sliced

Instructions:

  1. Combine sliced chicken with marinade ingredients (light soy, cornflour, sesame oil). Set aside for 15 minutes.
  2. Whisk all Sauce ingredients together in a small bowl until the cornflour is dissolved. Set aside. Prep all vegetables: slice, chop, and julienne. Have them ready near the hob.
  3. Boil noodles according to package directions until just tender (al dente). Drain immediately and rinse briefly with cold water to stop cooking. Toss with a tiny bit of oil. Set aside.
  4. Heat 1 Tbsp of oil in the wok/pan over high heat until shimmering. Add the marinated chicken in a single layer (work in batches if necessary). Sear quickly until golden brown and cooked through (about 3-4 minutes). Remove the chicken from the wok and set aside.
  5. Add remaining 2 Tbsp of oil to the hot wok. Add garlic and ginger; stir-fry for 30 seconds until fragrant. Add hard vegetables (onions, carrots, celery). Stir-fry vigorously for 2 minutes until slightly tender-crisp. Add the cabbage. Stir-fry for another 1 minute until it begins to wilt.
  6. Return the cooked chicken to the wok. Toss everything together. Give the prepared sauce mixture a quick re-whisk. Pour the sauce evenly over the chicken and vegetables. Stir constantly as the sauce bubbles and thickens rapidly, coating everything nicely (about 1 minute).
  7. Add the cooked, drained noodles and the bean sprouts to the wok. Toss energetically until the noodles are fully coated in the glossy sauce and heated through (about 1-2 minutes). Turn off the heat. Stir in half of the sliced spring onions. Serve immediately, garnished with the remaining spring onions.