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1. Toss the chicken breast with the egg white, cornstarch, 1 tablespoon of the Shaoxing wine and the white pepper. Let it rest for 20 minutes to velvet the chicken.
1 lb Chicken breast, thinly sliced,
1 piece Egg white,
1 tbsp Cornstarch,
1 tbsp Shaoxing wine,
0.2 tsp White pepper
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2. Whisk together the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, remaining Shaoxing wine and chicken stock in a small bowl. Slice all the vegetables and keep them ready by the stove.
1 tbsp Shaoxing wine,
3 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
2 tbsp Oyster sauce,
1 tsp Sugar,
2 tsp Toasted sesame oil,
0.2 cup Chicken stock
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3. Boil the fresh lo mein noodles in a large pot of water for 2 to 3 minutes until just tender. Drain, rinse briefly under cold water and toss with a little neutral oil to prevent sticking.
12 oz Fresh lo mein noodles,
3 tbsp Neutral oil
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4. Heat a wok over the highest heat until smoking, then add a tablespoon of neutral oil. Sear the chicken in a single layer for 2 to 3 minutes until just cooked through and lightly golden, then remove to a plate.
1 lb Chicken breast, thinly sliced,
1.0 tbsp Neutral oil
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5. Add another tablespoon of neutral oil to the hot wok. Stir-fry the ginger for 30 seconds, then add the garlic and scallion whites for 10 seconds until fragrant.
1.0 tbsp Neutral oil,
1 tbsp Ginger, minced,
3 clove Garlic,
4 piece Scallions, whites and greens separated
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6. Add the carrot, mushrooms and bell pepper and stir-fry for 2 minutes. Add the napa cabbage and snow peas and cook for 1 minute more so the vegetables stay crisp-tender.
1 piece Carrot, julienned,
1 piece Red bell pepper, sliced,
2 cup Napa cabbage, shredded,
4 piece Shiitake mushrooms, sliced,
1 cup Snow peas
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7. Add the noodles and the sauce to the wok and toss constantly for 2 minutes with tongs or chopsticks until the noodles are evenly coated and hot.
2 tbsp Shaoxing wine,
12 oz Fresh lo mein noodles,
3 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
2 tbsp Oyster sauce,
1 tsp Sugar,
2 tsp Toasted sesame oil,
0.2 cup Chicken stock
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8. Return the chicken to the wok along with the scallion greens and toss for 30 seconds. Taste, adjust the seasoning and serve immediately.
1 lb Chicken breast, thinly sliced,
4 piece Scallions, whites and greens separated
