Ingredients:

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1/2 tsp ground white pepper
  • 1 tsp cornstarch
  • 12 oz fresh lo mein noodles
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 stalks green onions, sliced
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 8 oz sliced chicken breast

Instructions:

  1. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, sugar, white pepper, and cornstarch until the starch is fully dissolved.
  2. Par-boil the fresh egg noodles in a large pot of boiling water according to package instructions (usually 2-3 minutes). Immediately drain and shock in ice water to stop the cooking process. Drain again and set aside.
  3. Heat the neutral oil in a large wok or heavy 12-inch skillet over high heat until shimmering. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry for 30 seconds until fragrant.
  4. Add the sliced chicken breast to the wok. Sear until the exterior is browned and the chicken is cooked through (about 3-4 minutes).
  5. Toss in the shredded cabbage, julienned carrot, red bell pepper, and snap peas. Stir-fry over high heat for 2 minutes until the vegetables are vibrant and slightly tender but still crisp.
  6. Add the prepared noodles to the wok. Pour the sauce mixture over the top. Use high-heat tongs to toss the noodles vigorously for 1-2 minutes, ensuring the sauce emulsifies and coats every strand in a glossy mahogany glaze.
  7. Garnish with the green parts of the green onions and serve immediately while hot.