Ingredients:

  • 12 oz (340 g) fresh or dried Asian-style noodles (egg noodles, chow mein, udon, or soba)
  • 12 oz (340 g) boneless chicken thighs or chicken breast, thinly sliced (or firm tofu, pressed and cut into 1/2 cubes)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp (15 ml) neutral oil (canola or vegetable) for searing protein
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) oyster sauce (or 1 tbsp hoisin + 1 tsp soy if vegetarian)
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (12 g) brown sugar or palm sugar
  • 1 tsp (5 ml) toasted sesame oil
  • 2 tbsp (30–40 ml) water or low-sodium chicken/vegetable stock
  • 1 tsp (3 g) cornstarch (optional — for glossy sauce)
  • 2 tbsp (30 ml) neutral oil (divided if needed)
  • 3 cloves garlic, thinly sliced or minced (about 9 g)
  • 1 tbsp (6 g) fresh ginger, minced (about 1 / 2.5 cm)
  • 1 medium carrot, julienned (about 70–80 g)
  • 1 bell pepper (red or yellow), thinly sliced (about 150 g)
  • 2 cups (80–100 g) shredded cabbage or bok choy leaves
  • 1 cup (30–45 g) bean sprouts (optional)
  • 3 scallions, sliced on the diagonal (reserve some for garnish)
  • 1 tbsp (10 g) toasted sesame seeds
  • 1 lime, cut into wedges (optional)
  • Fresh cilantro or Thai basil leaves (optional)
  • Chili flakes or sliced fresh chilies (optional, to taste)

Instructions:

  1. Prep ingredients: Bring a large pot of salted water to a boil for the noodles. Slice protein and vegetables, mince garlic and ginger, and slice scallions. In a small bowl whisk soy, oyster sauce, rice vinegar, sugar, sesame oil, water, and cornstarch until smooth.
  2. Cook the noodles according to package directions until just al dente. Drain and, if using rice noodles, rinse briefly under warm water to stop cooking; if using wheat noodles, toss with 1 tsp oil to prevent sticking. Set aside.
  3. Sear the protein: Heat a wok over high heat until it begins to smoke and add 1 tbsp oil. Add seasoned chicken or tofu in a single layer and sear until chicken is cooked through (165°F / 74°C) or tofu is golden and edges are crisp. Remove and set aside.
  4. Stir-fry aromatics and vegetables: Return wok to high heat and add remaining oil. Stir-fry garlic and ginger 15–30 seconds until fragrant. Add carrots and bell pepper and stir-fry 1–2 minutes. Add cabbage or bok choy (stems first, then leaves) and cook until vegetables are crisp-tender, about 1–2 minutes.
  5. Combine noodles, protein and sauce: Add noodles and cooked protein to the wok. Re-whisk the sauce and pour over the noodles. Toss vigorously to coat using tongs or spatulas and stir-fry 1–2 minutes until the sauce thickens and noodles are glossy. Add bean sprouts and scallions in the last 30 seconds.
  6. Finish and serve: Turn off heat and drizzle extra sesame oil if desired. Taste and adjust with soy or lime. Plate and garnish with toasted sesame seeds, extra scallions, lime wedges and herbs. Serve hot.