Ingredients:

  • 1 lb fresh Chow Mein Egg Noodles
  • 1 tsp Sesame Oil
  • 2 Tbsp Neutral Oil (e.g., Canola), divided
  • 12 oz Chicken Breast (thinly sliced)
  • 2 cups Cabbage (shredded)
  • 1 cup Carrots (julienned)
  • 1/2 cup Celery (thinly sliced diagonally)
  • 1 cup Bean Sprouts
  • 2 cloves Garlic (minced)
  • 1 tsp Ginger (minced)
  • 3 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 tsp Granulated Sugar
  • 1 tsp Cornstarch
  • 1/4 cup Chicken Broth (or water)

Instructions:

  1. Prepare the ingredients (Mise en Place): Slice protein and vegetables. Whisk together all ingredients for the sauce in a small bowl until the cornstarch is dissolved.
  2. Cook the Noodles: Boil the fresh chow mein noodles according to package instructions (usually 2-3 minutes) until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and toss with 1 tsp of sesame oil to prevent sticking.
  3. Crisp the Noodles: Heat 2 Tbsp of neutral oil in a wok over high heat. Add the noodles and press them down into the pan. Let them cook undisturbed for 2-3 minutes until the bottom layer is golden brown and crispy. Flip and crisp the other side lightly. Remove the noodles from the wok and set aside.
  4. Cook the Protein: Add a splash more oil to the hot wok. Cook the sliced chicken until it is opaque, lightly browned, and cooked through. Remove the chicken and set aside, reserving the oil/drippings in the wok.
  5. Sauté Aromatics and Hard Vegetables: Reduce heat slightly if necessary, then add garlic and ginger. Stir-fry for 30 seconds until fragrant. Add carrots and celery; cook for 1 minute until slightly tender-crisp.
  6. Add Soft Vegetables and Protein: Add the shredded cabbage and the cooked chicken back into the wok. Stir-fry aggressively for 1 minute until the cabbage wilts slightly but retains its structure.
  7. Combine and Sauce: Return the noodles to the wok. Pour the pre-mixed sauce over the noodles and vegetables. Toss rapidly for 30–60 seconds, ensuring the sauce coats everything uniformly and the cornstarch thickens slightly.
  8. Finish: Stir in the bean sprouts last and toss for 15 seconds (do not overcook the sprouts). Taste and adjust seasoning if needed. Serve immediately while piping hot.