Chicken Chow Mein

Ingredients

• 12 oz fresh chow mein egg noodles
• 1 lb boneless chicken thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 scallions, cut into 2-inch pieces
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1/2 tsp sesame oil

Before you cook

• Thinly slice the chicken thighs.
• Toss the sliced chicken with 1 tablespoon soy sauce and the cornstarch.
• Shred the cabbage, julienne the carrot, and cut the scallions into 2-inch pieces.
• Mince the garlic and ginger.

Steps

1. Bring a pot of water to a boil and blanch the noodles for 1 minute, then drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a wok over high heat.
3. Add the chicken and stir-fry until just cooked through, about 3 minutes, then remove from the wok.
4. Add the remaining 2 tablespoons of oil to the wok.
5. Add the garlic and ginger and stir-fry for 15 seconds.
6. Add the cabbage and carrot and stir-fry for 2 minutes.
7. Add the blanched noodles to the wok.
8. Pour in the remaining soy sauce, oyster sauce, and dark soy sauce.
9. Toss the noodles constantly over high heat for 2 minutes, until evenly coated and lightly charred in spots.
10. Return the cooked chicken to the wok.
11. Add the bean sprouts and scallions.
12. Toss everything together for 1 more minute.
13. Drizzle with sesame oil and serve immediately.