Chicken Chow Mein-style stir-fried noodles

Ingredients

Marinade

• 400 g chicken thigh fillets, sliced thin
• 1 tbsp soy sauce
• 1 tsp cornflour

Sauce

• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar

Stir-fry

• 400 g fresh chow mein noodles (or 250 g dried, cooked)
• 2 tbsp vegetable oil
• 3 garlic cloves, sliced
• 1 cm ginger, sliced
• 1 white onion, sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 4 spring onions, sliced into 5 cm lengths

Method

1. Marinate. Toss chicken with soy + cornflour. Set aside 10 minutes.
2. Sauce. Whisk all sauce ingredients together.
3. Heat. Get a wok screaming hot. Add 1 tbsp oil. Sear chicken in batches, 90 seconds per side. Remove.
4. Aromatics. Add remaining oil. Stir-fry garlic, ginger, white onion 30 seconds.
5. Veggies. Add carrot, toss 1 minute.
6. Noodles. Add noodles, sauce, and chicken. Toss 2 minutes until everything is glossy.
7. Finish. Stir in bean sprouts and spring onions. Toss 30 seconds. Serve hot.

Tips

• Hot wok, cold oil, fast toss. Don’t crowd the pan.
• Soft noodles > thin noodles. The yellow chow mein style is right.
• Splash of sesame oil at the end. Ties everything together.