Ingredients:

  • 45 ml (3 tbsp) Low-sodium soy sauce
  • 15 ml (1 tbsp) Dark soy sauce
  • 10 ml (2 tsp) Toasted sesame oil
  • 15 ml (1 tbsp) Mirin or honey
  • 5 g (1 tsp) Cornstarch
  • 2 g (1/2 tsp) White pepper
  • 225 g (8 oz) Fresh egg noodles
  • 200 g (7 oz) Chicken breast, thinly sliced
  • 15 ml (1 tbsp) Avocado oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 150 g Shredded green cabbage
  • 1 Large carrot, julienned
  • 1 Red bell pepper, thinly sliced
  • 3 Green onions, cut into 2-inch batons

Instructions:

  1. Combine the low-sodium soy sauce, dark soy sauce, sesame oil, mirin, cornstarch, and white pepper in a small bowl until the cornstarch is fully dissolved.
  2. If using fresh egg noodles, rinse them under warm water to loosen the strands. Wait until they are slippery and separated before setting them aside.
  3. Heat a heavy-bottom skillet or wok over high heat with the avocado oil.
  4. Add the thinly sliced chicken and sear for 2 minutes until the edges are opaque and golden, then flip and cook for another minute.
  5. Toss in the minced garlic and grated ginger, stirring constantly to release aromatics without burning.