Ingredients
Scale
- 8 ounces chow mein noodles
- 4 green onions
- 3 minced garlic cloves
- ½ teaspoon sesame oil
- 2 julienne-cut carrots
- 4 cups finely shredded green cabbage
- 1½ pounds boneless skinless chicken, in bite-sized pieces
- 2 or 3 tablespoons cooking oil
FOR THE SAUCE:
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon mirin or white sugar
- 1 tablespoon chinese cooking wine (optional)
- 1 tablespoon ginger paste or freshly grated ginger
- 1½ tablespoons oyster sauce or hoisin sauce
Instructions
- Cook the noodles, following the directions on the package, then drain and toss with the sesame oil.
- Whisk together the sauce ingredients.
- Heat a wok or skillet until a drop of water sizzles in it.
- Add half the noodles and cook for a minute or 2 until crispy (don’t stir them).
- Flip them over and crisp the other side.
- Repeat with the rest of the noodles.
- Remove the noodles to a bowl and add a tablespoon of oil to the wok and then cook the chicken in batches until cooked through.
- Remove the chicken to a bowl.
- Put a tablespoon of oil in the same wok or skillet and heat it up until it’s nearly smoking.
- Add the carrots and cabbage, and cook for 2 or 3 minutes or until crisp-tender.
- Turn the heat down and add the green onions and garlic, then cook for 30 to 60 seconds, stirring all the time.
- Turn up the heat and put the chicken and noodles back in the pan to warm through.
- Whisk the sauce again and add that to the pan, then cook for 2 minutes or until everything is well combined and the sauce is thick.
- Cook Time: 35 minutes