Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 2 tbsp light soy sauce, divided
  • 1 tsp toasted sesame oil
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 0.25 cup low-sodium chicken broth
  • 0.5 tsp white pepper
  • 8 oz dried egg noodles
  • 2 tbsp grapeseed oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 cups shredded green cabbage
  • 1 large carrot, julienned
  • 2 cups fresh bean sprouts
  • 3 green onions, cut into 2-inch batons

Instructions:

  1. Velvet the chicken: In a bowl, toss the sliced chicken breast with 1 tablespoon cornstarch, 1 tablespoon light soy sauce, and 1 teaspoon sesame oil. Let marinate for 10 minutes.
  2. Prepare the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, remaining 1 tablespoon light soy sauce, sugar, chicken broth, and white pepper.
  3. Cook the noodles: Boil dried egg noodles in a large pot for 1-2 minutes less than package instructions until al dente. Drain and rinse under cold water immediately to prevent sticking.
  4. Sear the protein: Heat 1 tablespoon of high-smoke point oil in a wok over high heat. Add chicken in a single layer and sear until golden and cooked through. Remove chicken from the wok and set aside.
  5. Stir-fry vegetables: Add the remaining 1 tablespoon of oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add cabbage and carrots, tossing for 2 minutes.
  6. Combine and finish: Add the cooked noodles, chicken, bean sprouts, and green onions back into the wok. Pour the sauce over the mixture. Toss everything over high heat for 1-2 minutes until the noodles are well-coated, slightly seared, and the sauce has thickened.