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:
- 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.
- 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.
- 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.
- 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.