Ingredients:
- 10 oz fresh or dried thin egg noodles
- 1 tsp salt (for boiling water)
- 4 Tbsp low-sodium soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp packed brown sugar
- 3 Tbsp chicken broth or water
- 1 tsp toasted sesame oil
- 1/2 tsp ground white pepper
- 1 tsp cornstarch
- 3 Tbsp neutral high heat oil (divided)
- 8 oz thinly sliced chicken breast or thighs (optional)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 medium yellow onion, thinly sliced
- 2 celery stalks, thinly sliced on the diagonal
- 3 cups packed green cabbage, thinly shredded
- 1 small carrot, julienned (optional)
Instructions:
- Cook the noodles according to package directions until al dente. Drain immediately, rinse briefly with cold water to stop cooking, and toss with 1 tsp of oil to prevent sticking. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, broth, sesame oil, white pepper, and cornstarch until the cornstarch is fully dissolved. Set aside.
- If using protein, heat 1 Tbsp of high-heat oil in a wok over HIGH heat until shimmering. Add seasoned chicken and stir-fry quickly until just cooked through (about 2-3 minutes). Remove chicken from the wok and set aside.
- Add the remaining 2 Tbsp of oil to the hot wok. Add garlic and ginger; stir-fry rapidly for 15 seconds until fragrant.
- Add sliced onions and celery. Stir-fry for 1 minute until they start to soften slightly.
- Add the shredded cabbage and julienned carrots (if using). Stir-fry vigorously for another 1–2 minutes until tender-crisp.
- Return the cooked chicken to the wok. Give your sauce mixture a quick whisk and pour it directly over the vegetables and chicken.
- Stir continuously. The sauce should bubble and thicken very quickly (about 30 seconds).
- Immediately add the cooked and drained noodles to the wok. Toss everything together continuously using tongs for 1 minute, ensuring the noodles are evenly coated in the glossy sauce.
- Taste and serve immediately while piping hot.