Ingredients:

  • 1/4 cup light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 stalks green onions, sliced
  • 1 lb wheat noodles
  • 1 tbsp toasted sesame seeds
  • 1 lb chicken breast, thinly sliced (optional)
  • 1 tbsp cornstarch (optional)

Instructions:

  1. Whisk together the light soy sauce, dark soy sauce, brown sugar, sesame oil, and white pepper in a small bowl until the sugar is fully dissolved.
  2. Boil noodles according to package directions until al dente. Drain in a colander and rinse under cold water until cool to the touch.
  3. Heat neutral oil in a wok or non-stick skillet over medium-high heat. If using chicken, toss slices in cornstarch, sear until golden brown, then remove and set aside.
  4. Add minced garlic, grated ginger, and the white parts of the green onions to the pan, sautéing until fragrant and garlic is pale gold.
  5. Return the cooked noodles and seared chicken to the pan. Pour the sauce over the top and toss rapidly with tongs for 2–3 minutes until the sauce reduces into a glossy mahogany glaze.
  6. Remove from heat immediately and garnish with toasted sesame seeds and the remaining green onion tops.