Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry as a substitute)
  • 1 teaspoon (5ml) cornstarch (cornflour)
  • ½ teaspoon (2.5ml) sesame oil
  • Pinch of white pepper
  • 1 pound (450g) dried chow mein noodles (or fresh egg noodles)
  • 2 tablespoons (30ml) vegetable oil
  • 1 inch (2.5cm) piece of ginger, peeled and finely grated
  • 2 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 4 ounces (115g) mushrooms, sliced (shiitake or button)
  • 4 ounces (115g) bean sprouts
  • 2 green onions, thinly sliced, for garnish
  • 3 tablespoons (45ml) soy sauce
  • 2 tablespoons (30ml) oyster sauce (vegetarian option: mushroom stir-fry sauce)
  • 1 tablespoon (15ml) dark soy sauce (for color)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) sugar
  • ½ teaspoon (2.5ml) white pepper
  • 2 tablespoons (30ml) water or chicken broth

Instructions:

  1. Combine chicken strips with marinade ingredients in a bowl. Mix well and let sit for at least 10 minutes (longer is better!).
  2. Cook noodles according to package directions until al dente. Drain well and toss with a little sesame oil to prevent sticking.
  3. Whisk together all sauce ingredients in a small bowl. Set aside.
  4. Heat 1 tablespoon of vegetable oil in the wok over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove from wok and set aside.
  5. Add remaining vegetable oil to the wok. Add ginger and garlic and stir-fry briefly until fragrant. Add onion, bell pepper, and carrot and stir-fry until slightly softened. Add mushrooms and bean sprouts and stir-fry briefly.
  6. Add the cooked chicken and noodles to the wok with the vegetables. Pour in the sauce and stir-fry until everything is evenly coated and heated through.
  7. Garnish with green onions and serve immediately.