Ingredients

The following ingredients have 4 Servings
  • 9 ounce package fresh Chinese egg noodles
  • 1 Tablespoon sesame oil
  • 1 teaspoon baking soda
  • 8 ounces boneless skinless chicken breasts, (trimmed and cut crosswise into 1/4-inch-thick slices)
  • 3 Tablespoons Chinese rice wine or dry sherry
  • 1 Tablespoon cornstarch
  • ½ cup chicken broth
  • 3 Tablespoons soy sauce
  • 3 Tablespoons oyster sauce
  • ¼ teaspoon white pepper
  • 2 Tablespoons vegetable oil
  • 6 ounces shiitake mushrooms (stemmed and sliced thin)
  • 1 large carrot (peeled and cut into 2-inch matchsticks)
  • 2 large celery ribs (cut on bias into 1/4-inch-thick slices)
  • 4 scallions (white and green parts separated and sliced thin)
  • 3 large garlic cloves (minced)
  • 1 Tablespoon grated fresh ginger
  • 2 cups mung bean sprouts

Instruction

  • In a large pot, bring 4 quarts of water to boil. Add noodles to boiling water and cook until tender, 2-4 minutes. Drain and rinse noodles with cold water, and then drain again. In a medium bowl add noodles and toss with sesame oil; set aside.
  • In another bowl dissolve the baking soda and ½ cup cold water. Add chicken and let sit for 15 minutes. Drain and rinse chicken with cold water, and then drain again. 
  • Use paper towels to pat chicken dry. In the now empty bowl, combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken; set aside.
  • In another bowl whisk together broth, soy sauce, oyster sauce, pepper, remaining 2 tablespoons rice wine, and remaining 1 teaspoon cornstarch; set aside.
  • Heat oil in a 12-inch nonstick skillet over medium high heat until the oil just begins to smoke. Add chicken and cook, stirring often, until opaque, about 2-3 minutes. Add carrots and celery and cook until tender but still crisp, about 1 minute. Finally, add scallion whites, garlic, and ginger and cook until fragrant, about 30-60 seconds.
  • Give broth mixture a quick whisk to recombine, and then add to skillet and cook until thickened and chicken is cooked through about 2 minutes. 
  • Stir in bean sprouts and noodles and toss to combine and evenly coat everything in sauce, about 1 minute. Transfer chicken chow mein to a platter, sprinkle with scallion greens and serve.