Ingredients:

  • 500 g (1.1 lbs) Boneless, skinless chicken breast or thigh, thinly sliced against the grain
  • 30 ml (2 tbsp) Light Soy Sauce (or Tamari)
  • 15 ml (1 tbsp) Shaoxing Rice Wine (or dry sherry)
  • 15 g (1 tbsp) Cornflour (Cornstarch)
  • 2 g (½ tsp) White Pepper
  • 60 ml (¼ cup) Light Soy Sauce (for the sauce)
  • 30 ml (2 tbsp) Dark Soy Sauce (for colour and richness)
  • 60 ml (¼ cup) Oyster Sauce (or vegetarian mushroom sauce)
  • 15 ml (1 tbsp) Toasted Sesame Oil
  • 15 ml (1 tbsp) Rice Vinegar
  • 15 g (1 tbsp) Brown Sugar (packed)
  • 60 ml (¼ cup) Chicken or vegetable stock
  • 450 g (16 oz) Fresh Lo Mein Noodles (or dried Egg Noodles)
  • 60 ml (4 tbsp) High smoke point oil (e.g., groundnut/peanut, canola, or grapeseed oil), divided
  • 1 tbsp Fresh Ginger, minced
  • 4 cloves Garlic, minced
  • 250 g (8 oz) White or green Cabbage, thinly shredded
  • 2 medium Carrots, cut into fine matchsticks (julienned)
  • 1 medium Red Bell Pepper, sliced thinly
  • 4 Spring Onions (Scallions), white and green parts separated and sliced
  • Optional Garnish: Sesame seeds

Instructions:

  1. Marinate the Chicken: Combine chicken slices with the marinade ingredients (2 tbsp Light Soy Sauce, Rice Wine, Cornflour, White Pepper). Toss well and set aside for 15 minutes.
  2. Make the Sauce: Whisk together all ingredients for the Lo Mein Sauce (¼ cup Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sesame Oil, Rice Vinegar, Brown Sugar, and Stock) until the sugar is dissolved. Set aside.
  3. Prep Vegetables: Ensure all vegetables are sliced thinly and uniformly (julienne the carrots, shred the cabbage). Separate the white and green parts of the spring onions.
  4. Cook the Noodles: Cook the Lo Mein noodles according to package instructions until just al dente. Drain thoroughly and immediately toss with 1 tbsp of high smoke point oil to prevent sticking. Set aside.
  5. Cook the Chicken: Heat 2 tbsp of oil in the wok until smoking hot. Add the marinated chicken and stir-fry until fully cooked and lightly golden (approx. 3–4 minutes). Remove chicken immediately and set aside.
  6. Sauté Aromatics: Add the remaining 1 tbsp of oil. Add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
  7. Add Vegetables: Add the carrots, red pepper, and cabbage. Stir-fry aggressively for 2–3 minutes until the vegetables are crisp-tender (not soft).
  8. Combine and Sauce: Return the cooked chicken and the prepared noodles to the wok. Pour the prepared Lo Mein Sauce over the noodles and chicken.
  9. Finish: Use tongs to toss everything continuously and vigorously for 1–2 minutes until the noodles are evenly coated in the dark, glossy sauce and everything is piping hot.
  10. Garnish and Serve: Stir in the green parts of the spring onions just before serving. Garnish with sesame seeds, if desired.