Ingredients:

  • 1 lb chicken breast, sliced into 1/8-inch strips
  • 1 tbsp light soy sauce
  • 1 tsp cornstarch
  • 1/4 tsp bicarbonate of soda
  • 1 tsp toasted sesame oil
  • 2 tbsp light soy sauce, low sodium
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp honey
  • 1/4 tsp white pepper
  • 12 oz fresh lo mein noodles
  • 2 cups green cabbage, shredded
  • 1 large carrot, julienned
  • 3 stalks green onion, cut into 2-inch batons
  • 2 tbsp grapeseed oil

Instructions:

  1. The Velveting Phase: In a medium bowl, toss the sliced chicken with 1 tbsp soy sauce, cornstarch, baking soda, and sesame oil. Let sit for at least 10 minutes to tenderize the proteins.
  2. The Noodle Prep: Bring a large pot of water to a boil. Cook the fresh lo mein noodles according to package instructions. Drain and set aside.
  3. The Sauce: In a small bowl, whisk together the low sodium light soy sauce, dark soy sauce, oyster sauce, rice vinegar, grated ginger, minced garlic, honey, and white pepper.
  4. The Stir-Fry: Heat grapeseed oil in a large wok or 12-inch heavy-bottomed skillet over high heat until shimmering. Add the chicken in a single layer and sear for 1-2 minutes until opaque and velvety. Remove from the pan and set aside.
  5. The Finish: Add the cabbage and carrots to the wok, stir-frying for 2 minutes until crisp-tender. Toss in the green onion batons and cook for 30 seconds until fragrant. Return the chicken to the pan and add the cooked noodles and the prepared sauce. Toss constantly for 1-2 minutes over high heat until the noodles are glazed and the sauce has thickened.