How to make Lo Mein Chicken Noodles

Ingredients: (For 6 People)

• 8 oz. boneless chicken thighs
• (225g, cut into thin strips)
• 2 teaspoons cornstarch
• 2 teaspoons of water
• 2 teaspoons oil (plus more for cooking)
• 1 clove of garlic (minced)
• 4 cups cabbage (chopped)
• 2 medium carrots (sliced)
• 1 tablespoon shaoxing (or dry sherry)
• 16 oz. fresh lo mein egg noodles (450g)
• 1 tablespoon soy sauce
• 4 teaspoons dark soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 2 cups mung bean sprouts
• 2 green onions (sliced)

Instructions:

1. In a medium bowl, mix chicken with 2 teaspoons cornstarch, water, and oil. Heat over high heat, add 2 tablespoons of oil and marinate chicken for a few minutes until golden brown. Remove from pan and set aside.
2. Add a few tablespoons of oil to the pan and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry over high heat for one minute and add wine in a circle around the perimeter of the pan.
3. Add the noodles and chicken to the pan and mix from the bottom up for about 30 seconds. If the noodles don’t come apart, add about 1/4 cup of water to the noodles to loosen them up a bit.
4. Then cover for one minute. Remove the lid and add soy sauce, black soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, add bean sprouts and green onions. Fry for another minute and transfer to a plate.

Lo Mein Chicken Noodles finished. Wish you delicious.