Noodles

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1 package thick wheat noodles about 15oz

5 quarts water (for boiling)

Neutral oil (e.g. avocado oil)

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Chicken

½ lb chicken thigh, cut into ¼ inch strips

½ tbsp shao xing cooking wine

2 tsp cornstarch

1 tsp soy sauce

1 tsp chicken bouillon

¼ tsp baking soda

¼ tsp garlic powder

¼ tsp white pepper

⅛ tsp ginger powder

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Veg

2 celery stalks, thinly sliced on a bias

2 cups cabbage, thinly sliced into strips

1 medium onion, thinly sliced

1 cup bean sprouts, washed

1 cup green onions, cut into 3 inch pieces

4-5 garlic cloves, finely minced

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Sauce

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp dark soy sauce

2 tsp sugar

1 tsp chicken bouillon powder

¼ tsp ground white pepper

Optional: 1 tsp sesame oil

⅓ cup water

Neutral cooking oil

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1. Prep and chop the vegetables and combine all sauce ingredients in a small bowl. Set aside.

2. Marinate chicken thigh with shao xing wine, cornstarch, soy sauce, chicken bouillon, baking soda, garlic powder, white pepper, and ginger powder. Marinate for 15 mins.

3. In a large wok, boil water. Boil fresh noodles for 1 min or until al dente. Strain. Drizzle oil to cover all noodles with a thin layer of oil so it doesn’t stick. Leave in the fridge to cool or leave at room temperature to cool.

4. In the wok, heat oil, add marinated chicken and minced garlic and cook through. Remove from wok.

5. In the same wok, with high heat, add 2-3 tbsp oil. Make sure heat is high; otherwise, noodles will stick.

6. Add noodles and toss for 2 mins to get the smoky flavor. Move noodles to the side of the wok.

7. Add cabbage, celery and onions. Cover veggies with noodles. Pour in ⅓ cup water and cover wok with lid. Steam for 1-2 mins.

8. Uncover lid, add chicken, pour in sauce mixture over the noodles. Using chopsticks, toss until noodles are coated. About 2 mins.

9. Add bean sprouts and green onions. Toss one more time. Serve and enjoy!