Ingredients
Scale
- 1/2lb boneless skinless chicken thighs
- 10 ounces chow mein noodles
- 3 tablespoons peanut oil
- 2 garlic cloves (minced)
- ½ cup shredded cabbage
- ¼ cup shredded carrot
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
- Sliced green onion
- sesame seeds
- Marinade-
- ½ tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ tablespoon Worcestershire sauce
- 1 teaspoon of rice wine
- 3 dashes white pepper
- 1 teaspoon sugar
- ½ teaspoon sesame oil
Instructions
- Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
- In a small bowl combine ½ tablespoon soy sauce, 1 teaspoon oyster sauce, Worcestershire sauce, wine, white pepper, sugar, and sesame oil.
- Add the chicken and allow the chicken to sit in the marinade for 15 minutes.
- Heat 1 tablespoon of the peanut oil in a wok over medium-high heat. Add the chicken into the pan and stir-fry until slightly charred and blackened on both sides and fully cooked (the internal temperature has reached 165 degrees F.). Remove the chicken from the wok and transfer to a bowl.
- Clean the wok and heat the remaining 2 tablespoons of oil. Add in minced garlic and stir-fry until light brown. Add the shredded cabbage and carrot and stir a few times. Stir in the noodles, soy sauce, oyster sauce, and water.
- Continue to cook until the noodles are well blended with the seasonings and cooked through. Top the noodles with the chicken and garnish with sliced green onion and sesame seeds.