Ingredients:

  • 1 lb (450g) Dried Egg Noodles
  • 8 oz (225g) Chicken breast or thigh, thinly sliced
  • 1 Tbsp Cornstarch
  • 1 Tbsp Vegetable Oil (for sear)
  • 2 Tbsp Vegetable or Canola Oil (divided)
  • 1 medium Yellow Onion, thinly sliced
  • 2 medium Carrots, thinly julienned
  • 1 cup Green Cabbage, shredded
  • 1 cup Bean Sprouts
  • 3 Green Onions (Scallions), white and green parts separated, sliced thinly
  • 4 Tbsp Light Soy Sauce (or Tamari)
  • 2 Tbsp Dark Sweet Soy Sauce
  • 1 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp Sesame Oil (toasted)
  • 1 tsp Granulated Sugar
  • 1/2 tsp Freshly ground White Pepper
  • 3 cloves Garlic, minced
  • 1-inch piece Ginger, finely grated

Instructions:

  1. Prep Protein: Toss sliced chicken/tofu with 1 Tbsp cornstarch; set aside.
  2. Mix Sauce: Whisk together all sauce ingredients (Light Soy Sauce, Dark Sweet Soy Sauce, Oyster Sauce, Sesame Oil, Sugar, White Pepper) in a small bowl. Set aside.
  3. Cook Noodles: Boil noodles according to package directions until al dente. Immediately drain and rinse briefly with cold water to stop cooking. Toss lightly with 1/2 Tbsp of the reserved vegetable oil to prevent sticking.
  4. Sear Protein: Heat wok over medium-high heat until smoking. Add 1 Tbsp oil. Sear the protein quickly until browned and cooked through (about 3–4 minutes). Remove protein from the wok and set aside.
  5. Sauté Aromatics & Hard Veg: Add remaining 1 Tbsp oil to the wok. Sauté onion and carrot for 2 minutes until slightly softened. Add garlic and ginger; cook for 30 seconds until fragrant.
  6. Add Cabbage & Greens: Toss in the shredded cabbage and the white parts of the green onions. Stir-fry vigorously for 1–2 minutes until cabbage just starts to wilt.
  7. Combine & Sauce: Return the seared protein to the wok. Add the cooked noodles and pour the pre-mixed sauce evenly over everything.
  8. Toss and Char: Increase heat to high. Using tongs or two spatulas, quickly toss and fold the noodles constantly for 2–3 minutes until the sauce has fully coated the noodles and evaporated slightly, allowing some noodles to lightly char (Wok Hei).
  9. Final Touches: Remove the wok from the heat. Fold in the bean sprouts and the green parts of the scallions. Toss once more.
  10. Serve: Immediately transfer to plates and garnish with optional sesame seeds.