Ingredients:

  • 0.5 lb chicken breast, thinly sliced against the grain
  • 1 tbsp light soy sauce
  • 1 tsp cornstarch
  • 1 tsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp granulated sugar
  • 1 tsp toasted sesame oil
  • 8 oz Chinese egg noodles
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup shredded carrots
  • 2 cups shredded cabbage
  • 3 stalks scallions, cut into 2-inch pieces

Instructions:

  1. Marinate the sliced chicken by tossing it with 1 tbsp light soy sauce, 1 tsp cornstarch, and 1 tsp vegetable oil. Let it sit for 10 minutes.
  2. In a small bowl, whisk together 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp granulated sugar, and 1 tsp toasted sesame oil until the sugar dissolves.
  3. Cook egg noodles for 1 minute less than the package directions. Drain and rinse with cold water to stop the cooking process.
  4. Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 2 minutes until golden-brown. Flip and cook for another 1-2 minutes until just cooked through, then remove chicken from the pan.
  5. In the same pan, add the remaining 1 tbsp oil, minced garlic, and grated ginger. Sauté for 30 seconds until fragrant.
  6. Add shredded carrots and cabbage to the pan. Stir-fry until the vegetables begin to soften.
  7. Add the parboiled noodles, the prepared signature sauce, and the cooked chicken back into the pan. Toss on high heat until the sauce thickens into a glossy glaze and every strand is coated.
  8. Stir in the scallion pieces just before serving.