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1. Slice the chicken breast thinly against the grain. Toss with the egg white, cornstarch and 1 tbsp of the Shaoxing wine, then rest for 20 minutes to velvet.
1 lb Boneless skinless chicken breast,
1 piece Egg white,
1 tbsp Cornstarch,
1 tbsp Shaoxing wine
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2. Whisk the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, white pepper and remaining Shaoxing wine in a small bowl. Prepare the carrot, bell pepper, mushrooms, cabbage, scallions and garlic while the chicken rests.
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 tsp White pepper
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3. Boil the noodles in unsalted water for 2 to 3 minutes until just tender, or according to package directions. Drain, rinse briefly under cold water, and toss with a little drizzle of the neutral oil to prevent sticking.
12 oz Fresh lo mein egg noodles,
0.5 tbsp Neutral oil
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4. Heat a wok over high heat until smoking. Add 1 tbsp neutral oil and stir-fry the chicken in a single layer for 2 to 3 minutes until just cooked through and lightly golden. Transfer to a plate.
1.0 tbsp Neutral oil
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5. Return the wok to high heat with the remaining neutral oil. 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 Fresh ginger, minced,
3 clove Garlic,
4 piece Scallions, whites and greens separated
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6. Add the carrot, bell pepper and mushrooms and stir-fry for 2 minutes. Add the cabbage and cook 1 minute more until crisp-tender.
1 piece Carrot, julienned,
1 piece Red bell pepper, sliced,
4 piece Shiitake mushrooms, sliced,
2 cup Napa cabbage, shredded
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7. Add the noodles and the sauce to the wok, tossing constantly with tongs for 2 minutes until evenly coated and hot. Return the chicken, add the bean sprouts and scallion greens, and toss for 30 seconds. Serve immediately.
1 lb Boneless skinless chicken breast,
12 oz Fresh lo mein egg 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 tsp White pepper,
4 piece Scallions, whites and greens separated,
1 cup Bean sprouts
