Chicken Lo Mein Recipe in 20 Minutes

Instructions:

1. Toss the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, 1/4 tsp baking soda, and 1 tsp sesame oil. Note: This velveting process needs at least 10 minutes to work its magic on the proteins.
2. Boil the 12 oz of fresh noodles according to package directions, but pull them out 1 minute early. Drain and immediately rinse under cold running water until the noodles feel cool to the touch. This prevents them from becoming a sticky mass.
3. In a small bowl, whisk together the 2 tbsp oyster sauce, 1 tbsp light soy, 1 tbsp dark soy, 1 tsp sugar, and 1/2 tsp white pepper. Note: Mixing this now prevents the sugar from burning in the hot pan later.
4. Heat 1 tbsp of neutral oil in your wok over high heat until a wispy thin line of smoke appears. Add the chicken in a single layer and let it sear for 2 minutes without moving it to get a deep brown crust.
5. Flip the chicken and cook for another 1-2 minutes until the centers are no longer pink. Remove the chicken from the pan and set it aside to prevent it from overcooking while we handle the vegetables.
6. Add the remaining 1 tbsp of oil to the same pan. Toss in the 2 cups cabbage and 1 julienned carrot. Stir fry for 2 minutes until the cabbage begins to wilt at the edges but the carrot stays firm.
7. Push the vegetables to the sides of the wok and drop the 3 minced garlic cloves into the center. Cook for 30 seconds until the fragrance hits your nose, but don't let it turn dark brown or bitter.
8. Add the cold noodles, the cooked chicken, and the sauce mixture into the wok. Use your tongs to toss everything vigorously over high heat for 2 minutes until every strand of noodle is coated in a glossy brown glaze.
9. Throw in the 3 stalks of green onion segments. Give it one last 30 second toss until the onions turn bright green.
10. Remove from heat immediately. Let it sit for 1 minute in the pan so the noodles can soak up any remaining liquid.