Ingredients

The following ingredients have 2 Servings
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Oil
  • 2-3 Green Onion Bulbs (aka spring onion, sliced)
  • 1 cup Napa Cabbage (aka Chinese Cabbage, shredded)
  • 1 Tablespoon Ginger + Garlic
  • 1 medium-sized Chicken Breast
  • 1/4 gallon Water mixed with concentrated Stock (*see notes)
  • 2 Tablespoon Chinese Rice Wine
  • about 1/2 pack Lo Mein Noodles
  • Chili Flakes
  • few drops Sesame Oil to (optional)
  • Green Onion Stalks remaining from the bulbs (sliced)

Instruction

  • First mix together the soy-based sauce ingredients, including brown sugar, fish sauce, soy sauce, and rice vinegar. Keep aside
  • Then make sure that all your fresh ingredients are cut before you start cooking. Slice your green onion bulbs and the greens (keep both separate because the greens are used as a garnish), shred your napa cabbage, cut your chicken small, and chop or smash your ginger and garlic if you use them fresh.
  • Heat up a pan and add the cooking oil. Then throw in the sliced green onion bulbs and the napa cabbage. Stir-fry for 1 minute on high heat.
  • Push all the ingredients aside in the hot pan and add the ginger and garlic, stir-fry for a few seconds (take down the heat because it can jump up).
  • Next, add in the chicken pieces and cook them on all sides equally well.
  • Pour in the broth and add your previously prepared soy-based sauce as well as the Chinese cooking wine.
  • Mix everything well and allow your soup to cook covered for about 7 minutes or until you think the flavors are spot on.
  • Minutes before serving time, ad your noodles to your cooking soup. The noodles cook super quickly!
  • Serve with chili flakes, few drops of sesame oil and the sliced green onion stalks.