Ingredients:

  • 450 g (1 lb) boneless, skinless chicken breast or thigh, cut into thin strips
  • 1 Tbsp (15 ml) light soy sauce (for marinade)
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp (5 g) cornstarch (corn flour)
  • 1/4 tsp (1 g) white pepper
  • 400 g (14 oz) fresh egg noodles (Lo Mein or Chow Mein style)
  • Salt (For boiling water)
  • 3 Tbsp (45 ml) cooking oil (e.g., Peanut or Canola), divided
  • 4 cloves garlic, minced
  • 1 Tbsp (15 g) ginger, minced
  • 1 medium carrot, julienned
  • 120 g (4 oz) cabbage (Napa or Green), thinly sliced
  • 1 medium bell pepper (Red or Yellow), thinly sliced
  • 4 spring onions (scallions), sliced into 5 cm (2 inch) lengths
  • 1 cup (90 g) bean sprouts (optional)
  • 3 Tbsp (45 ml) oyster sauce
  • 1 Tbsp (15 ml) dark soy sauce
  • 1 Tbsp (15 ml) light/all-purpose soy sauce
  • 1 Tbsp (15 ml) Shaoxing rice wine (or Dry Sherry)
  • 1 tsp (5 g) granulated sugar
  • 1 tsp (5 ml) toasted sesame oil
  • 2 Tbsp (30 ml) chicken stock (low sodium)

Instructions:

  1. Marinate the Chicken: Toss the chicken strips with the marinade ingredients (1 Tbsp light soy sauce, rice vinegar, cornstarch, and white pepper). Set aside for a minimum of 20 minutes while prepping the vegetables.
  2. Prepare the Sauce: Whisk together the Lo Mein Sauce ingredients (Oyster Sauce, Dark Soy Sauce, Light Soy Sauce, Shaoxing Rice Wine, Sugar, Sesame Oil, and Chicken Stock) in a small bowl. Set aside.
  3. Prep Vegetables: Ensure all vegetables (carrots, cabbage, peppers, ginger, garlic, and spring onions) are cut and organized for swift stir-frying.
  4. Boil the Noodles: Bring a large pot of salted water to a rolling boil. Add the fresh Lo Mein noodles. Cook only until just tender (al dente, usually 3-5 minutes).
  5. Drain and Cool: Drain immediately and rinse briefly with cold water to stop the cooking process and prevent sticking. Toss lightly with 1 teaspoon of cooking oil. Set aside.
  6. Cook the Chicken: Heat 1 tablespoon of cooking oil in the wok until smoking hot. Add the marinated chicken in a single layer (cook in batches if needed). Stir-fry quickly until golden brown and cooked through. Remove the chicken and set aside.
  7. Sauté Aromatics: Add the remaining 2 tablespoons of oil to the hot wok. Add minced garlic and ginger. Cook for 30 seconds until fragrant (do not burn).
  8. Stir-Fry Vegetables: Add the julienned carrots and sliced bell peppers. Stir-fry for 1 minute. Add the cabbage and the white parts of the spring onions. Cook for another 1–2 minutes until crisp-tender.
  9. Combine and Toss: Return the cooked chicken and the prepared noodles to the wok.
  10. Sauce and Finish: Pour the pre-mixed Lo Mein Sauce over the noodles and ingredients. Toss everything vigorously and quickly using tongs, ensuring the sauce evenly coats the noodles. Cook for 1 minute until the sauce thickens slightly and the noodles are piping hot.
  11. Garnish and Serve: Remove from the heat. Stir in the sliced green parts of the spring onions and bean sprouts (if using). Serve immediately.