← Nouns Cooking · Chinese

Ingredients

• 400 g fresh chow mein (thin egg) noodles
• 350 g boneless chicken thighs, thinly sliced
• 1 tbsp Oyster sauce
• 2 tsp Cornflour (cornstarch)
• 1 tbsp Water
• 2 tbsp Oyster sauce
• 2 tbsp light soy sauce
• 2 tsp Dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Sugar
• ¼ tsp White pepper
• 4 tbsp neutral oil, divided
• 2 cloves Garlic, finely chopped
• ½ Onion, thinly sliced
• 1 Carrot, cut into matchsticks
• 200 g Cabbage, finely shredded
• 120 g Bean sprouts
• 4 Spring onion, cut into 5 cm lengths
• 1 tbsp Toasted sesame oil

Method

1. Mix the chicken with its oyster sauce, cornflour and water and set aside. Stir the sauce ingredients together in a cup.
2. Loosen the noodles in a colander under hot water (or blanch for 1 minute if the packet says so), drain well and shake dry. Toss with 1 tbsp of the oil so they do not stick.
3. Heat 1 tbsp oil in a wok over high heat. Spread the noodles out and leave them for 2 min to crisp a little underneath, then flip and give the other side 1 minute. Tip them out.
4. Add another 1 tbsp oil and the chicken. Stir-fry for 3–4 min until opaque all through (75°C / 165°F), then push it to one side.
5. Add the last of the oil, then the garlic, onion and carrot. Stir-fry for 1 minute, then add the cabbage and toss for 2 min until it just wilts.
6. Return the noodles, pour over the sauce and toss with tongs for 1–2 min until evenly brown and glossy. Add the beansprouts and spring onion for the last 30 seconds so they stay crunchy.
7. Drizzle with sesame oil, toss once more and serve.

Tips

• Dry noodles are the secret: wet ones steam and clump instead of frying.
• Contains wheat, egg and shellfish (oyster sauce). Swap chicken for prawns or thin beef if you like.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau RecipeTin Eats