Prep 25 mins
Cook 5 mins
Adapted from http://www.recipetineats.com/.
- 2 boneless skinless chicken breasts, cut in thin strips
- 1⁄2 teaspoon baking soda (optional)
- 2 tablespoons peanut oil (or other cooking oil)
- 6 ounces fresh chow mein noodles
- 3 cups cabbage, finely shredded
- 1 carrot, julienned
- 1 cup bean sprouts
- 3 green onions, cut into 2-inch pieces
- 2 garlic cloves, minced
- 1⁄4 cup water
Chow Mein Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce (not sodium-reduced)
- 2 tablespoons Chinese wine (or sherry)
- 1 tablespoon sugar
- 1 teaspoon chicken bouillon powder
- 3⁄4 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 pinch white pepper
- Optional - velveting the chicken : Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
- To make Chow Mein Sauce, place the Chow Mein Sauce ingredients in a small bowl and mix to combine.
- Prepare the noodles according to the packet instructions.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil.
- Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
- Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
- Add the noodles, sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
- Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
- Serve immediately with extra soy sauce.