Ingredients

The following ingredients have 4 Servings
  • 6 oz. skinless and boneless chicken thigh or leg meat (cut into small pieces)
  • 10 oz. noodles
  • 3 tablespoons cooking oil
  • 2 cloves garlic (minced)
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrot
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • Marinade:
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon Worcestershire sauce
  • 3 dashes white pepper
  • Scallion (sliced diagonally)

Instruction

  • Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
  • Whisk all the sauce ingredients in a bowl.
  • Heat a tablespoon of oil in a large frying pan, cook the chicken over high heat for 2 minutes (no stirring), then on the other 1-2 minutes more, or until cooked through. Transfer on a plate. It‘s important not to overcook the chicken, otherwise, it will be tough, cook it only until it changes its color from pink to white.
  • Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. add the chicken. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through.