Prepare Vegetables

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2 oz red onion, cut into strips

2 oz carrot, cut into strips

6 oz cabbage, cut into ½-inch thick strips

1 oz green onion, cut into 1-inch pieces

4 oz bean sprouts

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Prepare Chicken

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12 oz chicken thigh, deboned and cut into thin strips

1 tbsp oyster sauce

3 tsp cornstarch

3 tbsp water

0.25 tsp white pepper

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1. Combine chicken with oyster sauce, cornstarch, water, and white pepper. Marinate.

Prepare Sauce

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2 tbsp oyster sauce

2 tbsp light soy sauce

2 tsp dark soy sauce

1 tsp sugar

1 tsp chicken bouillon powder

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1. Combine sauce ingredients.

Cook Noodles

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18 oz thick chow mein noodles

4 tbsp corn oil

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1. Steam noodles 12-15 minutes.

2. Cook noodles in boiling water 5-6 minutes.

3. Drain noodles.

4. Heat wok with 2 tbsp oil. Add noodles and sear 1 minute per side.

5. Lower heat, sear noodles 40 seconds.

Cook Chicken and Vegetables

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4 tbsp corn oil (remaining)

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1. Heat wok with 2 tbsp oil. Add chicken and sear 30-40 seconds.

2. Increase heat, stir-fry chicken 40-50 seconds until nearly cooked. Remove chicken.

3. Add red onion and cook until aromatic.

4. Add cabbage and stir-fry 20-30 seconds.

5. Add carrots and stir-fry 30 seconds. Remove vegetables.

Combine and Finish

1. Add 1 tbsp oil to wok. Add noodles.

2. Stir in sauce.

3. Return chicken and vegetables to wok. Stir-fry 30 seconds.

4. Add bean sprouts. Stir-fry 1 minute.

5. Drizzle with 1 tbsp sesame oil. Stir-fry 1 minute.

6. Serve.