INGREDIENTS:
- 8 oz fresh egg noodles or steamed chow mein/chow mein
- 4 oz chicken breast, cut into pieces
- 3 tablespoons oil
- 3-4 cloves garlic, finely minced
- 2 oz cabbage, finely sliced
- 1/2 small carrot, peeled and cut into thin strips
- 1 heaping tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce, optional, for coloring purpose
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes white pepper powder
- Pinch of salt
- 4 oz bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2-inch lengths
- 1/2 teaspoon baking soda
- 1 teaspoon soy sauce
- 1 teaspoon corn starch
- Prep the noodles according to the packaging instructions.
- Marinate the chicken breast with the baking soda, for about 10 minutes. Rinse the chicken thoroughly with cold water, for a few times, until the baking soda is completely washed off. Pat dry the chicken with paper towels and add the soy sauce and corn starch to the chicken. Stir to coat well and set aside for 10 minutes.
- Heat up a wok or pan over high heat. When it’s heated, add the oil to the wok/pan. Add the garlic and stir-fry until aromatic, follow by the chicken. Stir-fry until the chicken is half cooked or the surface turns opaque, then add in the cabbage and carrot, stir continuously. Add the noodles into the wok/pan, follow by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately.
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