Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp light soy sauce (for marinade)
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce (for sauce)
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 12 oz fresh chow mein egg noodles
  • 2 cups green cabbage, shredded
  • 1 large carrot, julienned
  • 3 cups fresh mung bean sprouts
  • 4 scallions, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp neutral oil (grapeseed or vegetable)

Instructions:

  1. In a bowl, combine sliced chicken with 1 tbsp light soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well and marinate for 15 minutes to velvet the meat.
  2. Whisk together the oyster sauce, dark soy sauce, remaining 1 tbsp light soy sauce, sesame oil, sugar, and white pepper in a small bowl; set aside.
  3. Blanch fresh noodles in boiling water for 1 minute. Drain, rinse with cold water, and spread on a tray to air-dry completely before stir-frying.
  4. Heat 1 tbsp oil in a wok over high heat. Sear chicken strips until golden and just cooked through. Remove and set aside.
  5. Add remaining oil to the wok. Sauté garlic and ginger for 10 seconds. Add cabbage and carrots, stir-frying for 2 minutes until crisp-tender.
  6. Add the dried noodles to the wok, tossing at high heat to achieve a slight char. Return the chicken to the wok along with bean sprouts and scallions.
  7. Pour the sauce over the ingredients. Toss vigorously for 1-2 minutes until the noodles are evenly coated in a mahogany glaze and the sprouts have slightly wilted.