Ingredients:

  • oz (225g) Fresh Egg Noodles (or dried Yakisoba/Chow Mein noodles)
  • oz (225g) Boneless, skinless Chicken Breast or Thighs, thinly sliced
  • Tbsp (15ml) Soy Sauce (for marinating)
  • tsp (5ml) Sesame Oil (for marinating)
  • Tbsp (45ml) Soy Sauce (Low Sodium preferred)
  • Tbsp (15ml) Dark Sweet Soy Sauce
  • Tbsp (15ml) Oyster Sauce (or vegetarian mushroom stir-fry sauce)
  • Tbsp (15ml) Rice Vinegar
  • Tbsp (15ml) Brown Sugar (packed)
  • tsp (5ml) freshly grated Ginger
  • clove Garlic, minced
  • tsp (5ml) Sriracha or Chili Garlic Sauce (optional)
  • tsp (5ml) Cornstarch (mixed with 1 Tbsp cold water for slurry)
  • Tbsp (30ml) Neutral Cooking Oil (Canola, Vegetable, or Peanut Oil)
  • cup (150g) Broccoli florets
  • medium Carrot, thinly julienned
  • cups (approx. 100g) Napa Cabbage or Bok Choy, roughly chopped
  • Scallions (Spring Onions), white and green parts separated and sliced

Instructions:

  1. Quickly toss the sliced chicken/protein with 1 Tbsp soy sauce and 1 tsp sesame oil. Set aside. Whisk together all sauce ingredients (Soy Sauce, Dark Sweet Soy Sauce, Oyster Sauce, Rice Vinegar, Brown Sugar, Ginger, Garlic, Sriracha) in a bowl. Set the cornstarch slurry aside.
  2. Prepare noodles according to package directions (usually 3–5 minutes boiling). Drain immediately and rinse briefly with cold water to stop the cooking process and prevent sticking. Toss with a tiny splash of oil.
  3. Heat the wok over medium-high heat until shimmering. Add 1 Tbsp of neutral oil. Add the marinated protein and stir-fry rapidly until just cooked through (about 2–3 minutes). Remove the protein from the wok and set aside.
  4. Add the remaining 1 Tbsp oil to the wok. Throw in the carrot and broccoli. Stir-fry hard for 1 minute. Add the white parts of the scallions and the cabbage; stir-fry for another minute until the cabbage just begins to wilt.
  5. Return the cooked protein to the wok. Add the prepared noodles. Immediately pour the prepared sauce mixture over everything.
  6. Bring the heat up high. Stir-fry constantly for about 30 seconds. Add the cornstarch slurry and toss vigorously for another minute until the sauce bubbles, thickens, and evenly coats all the noodles and ingredients.
  7. Remove from heat. Stir in the green parts of the scallions and a final, small drizzle of toasted sesame oil (optional). Serve immediately.