Ingredients
Method
Prepare the Noodles
- Bring a large pot of water to a boil with 2g salt. Add the 400g fresh egg noodles and cook for 2 minutes until just tender. Drain immediately, rinse under cold running water to stop the cooking process, and toss with 5ml of the neutral oil to prevent sticking. Set aside on a large plate or tray, spreading them out slightly.
Mix the Chow Mein Sauce Components
- In a small bowl, combine 60ml light soy sauce, 30ml oyster sauce, 15ml dark soy sauce, 45ml Shaoxing wine, 10g sugar, 5g white pepper, and 60ml chicken stock. Whisk until the sugar dissolves completely. In a separate small bowl, mix 10g cornstarch with 15ml water to create a slurry. Set both aside.
Sear the Chicken
- Heat a large wok or 14-inch skillet over high heat until a drop of water evaporates immediately on contact. Add 25ml of the neutral oil and swirl to coat the wok. When the oil begins to shimmer and just starts to smoke, add the 500g chicken strips in a single layer. Let them sear undisturbed for 90 seconds, then stir-fry for 2-3 minutes until golden brown and just cooked through. Transfer the chicken to a plate.
Stir-Fry the Aromatics and Vegetables
- Return the wok to high heat and add 15ml neutral oil. Add the 30g ginger and 20g garlic, stirring constantly for 20 seconds until fragrant but not browned. Add the white parts of the 80g scallions, 100g carrots, and 120g shiitake mushrooms. Stir-fry for 2 minutes, tossing continuously. Add the 200g napa cabbage and stir-fry for 1 minute until it begins to wilt but retains some crunch. Add the 150g bean sprouts and green parts of the scallions, tossing for 30 seconds to combine.
Crisp the Noodles and Combine
- Push the vegetables to the sides of the wok, creating a well in the center. Add the remaining 15ml neutral oil to the center, then add the cooked noodles. Let them sit undisturbed for 30 seconds to develop a slight crisp on the bottom, then toss them with the vegetables. Return the chicken and any accumulated juices to the wok.
Finish with Chow Mein Sauce
- Pour the prepared sauce mixture over everything and toss vigorously for 1-2 minutes, using a scooping and folding motion to ensure even coating. Give the cornstarch slurry a quick stir, then drizzle it around the perimeter of the wok. Toss for 30 seconds until the sauce thickens and coats the noodles with a glossy sheen. Drizzle with 15ml toasted sesame oil, toss once more, and serve immediately.
Notes
Fresh Hong Kong-style egg noodles are found in the refrigerated section of Asian grocery stores and create the authentic texture. If unavailable, use dried chow mein noodles but adjust cooking time according to package directions. The key is to slightly undercook them as they'll finish cooking in the wok.
High heat is essential for proper wok cooking and developing that characteristic "wok hei" (breath of the wok) flavor. Don't overcrowd the wok, and keep ingredients moving constantly. If your stove doesn't get hot enough, cook in smaller batches to maintain temperature.
Chicken thighs are preferred over breast meat because they stay tender and juicy during the high-heat stir-frying process. Cut them against the grain into uniform thin strips for even cooking. You can substitute with 500g shrimp, beef, or make it vegetarian by adding extra mushrooms and tofu.