8 oz fresh chow mein egg noodles, steamed chow mein or dry chow mein
4 oz chicken breast, cut into pieces
3 tablespoons oil
3 cloves garlic, finely minced
2 oz cabbage, finely sliced
1/2 small carrot, peeled and cut into thin strips
1 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 ground white pepper
1 pinch salt
4 oz bean sprouts, rinsed and drained
2 stalks scallion, cut into 2-inch lengths
1 teaspoon soy sauce
1 teaspoon corn starch
Prep the noodles according to the packaging instructions.
Pat dry the chicken with paper towels. Add the soy sauce and corn starch to the chicken. Stir to coat well. Set aside for 10 minutes.
Heat up a wok or skillet over high heat. When it’s heated, add the oil to the wok/skillet. 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/skillet, follow by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground 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.