Ingredients

• 200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
• 4 cups green cabbage , finely shredded (Note 3)
• 1 1/2 tbsp peanut oil (or other cooking oil)
• 2 cloves garlic , finely chopped
• 200g /6 oz chow mein noodles (Note 2)
• 1 carrot , julienned
• 1 1/2 cups bean sprouts
• 3 green onions , cut into 5cm/2″ pieces
• 1/4 cup (65 ml) water

Chow Mein Sauce:

• 2 tsp cornflour / cornstarch
• 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
• 1 1/2 tbsp oyster sauce (sub Hoisin)
• 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
• 2 tsp sugar (reduce to 1 tsp if using Mirin)
• 1/2 tsp sesame oil
• White pepper (sub black)

Instructions

Sauce:

• Mix together cornflour and soy sauce, then mix in remaining ingredients. 
• Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

Chicken & Noodles

• Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
• Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

Cooking:

• Heat oil in wok or large fry pan over high heat.
• Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
• Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute. 
• Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
• Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly. 
• Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
• Remove from heat and serve immediately.