Ingredients:

  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 12 oz fresh Lo Mein egg noodles
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups cabbage, shredded
  • 1 large carrot, julienned
  • 3 green onions, cut into 2-inch batons
  • 8 oz lean chicken breast, thinly sliced (optional)

Instructions:

  1. Whisk the oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper in a small bowl until the sugar is fully dissolved.
  2. If using chicken, toss the sliced breast with 1 teaspoon of soy sauce and a pinch of cornstarch for velveting.
  3. Boil the fresh Lo Mein noodles for exactly 2 minutes. They should be slightly undercooked as they will finish in the wok. Drain and rinse. Run the noodles under cold water immediately to stop the cooking process and wash off excess starch.
  4. Heat 1 tbsp of neutral oil in your wok until it shimmers. Add the minced garlic and grated ginger until they become fragrant and sizzle (about 30 seconds).
  5. Add the chicken (if using) and cook for 2-3 minutes until no longer pink and slightly browned. Remove and set aside. Throw in the shredded cabbage and julienned carrots. Stir fry for 2 minutes until the cabbage just begins to wilt but stays snappy.
  6. Add the cooked noodles and the cooked chicken back into the wok. Pour the sauce over everything.
  7. Use tongs or a spatula to lift and turn the noodles for 1-2 minutes until the sauce is glossy and the noodles are heated through.
  8. Add the green onion batons in the last 30 seconds of cooking so they stay bright green.