Chicken Pan Fried Noodles

Ingredients

• 12 cup Cabbage(170g)
• 24 stalk Green onions, white parts(40g)
• 34 stalk Green onions, green parts(40g)
• 41 medium Onion(110g)
• 51 medium Carrot(70g)
• 65 clove Garlic cloves(15g)
• 71 lb Fresh wheat noodles(454g)
• 84 tablespoon Cooking oil(56g)
• 91 lb Chicken thighs(454g)
• 104 tablespoon Oyster sauce(72g)
• 112 tablespoon Soy sauce(36g)
• 120.25 teaspoon Pepper(1g)
• 130.25 teaspoon Baking soda(1g)
• 142 tablespoon Dark soy sauce(36g)
• 151 tablespoon Shaoxing wine(15g)
• 160.5 tablespoon Sugar(7g)
• 172 teaspoon Sesame oil(9g)

Instructions

1. 1Par boil your fresh wheat noodles for 1 minute or cook until al dente for other noodle options. Strain and set aside.
2. 2Marinate sliced chicken thighs with oyster sauce, soy sauce, pepper and baking soda. Mix well and marinade for 15 mins.
3. 3In small bowl, combine soy sauce, dark soy sauce, oyster sauce, shaoxing wine and sugar. Mix well and set aside.
4. 4In a large wok heat 2 tablespoons of cooking oil on high heat. Sauté marinated chicken until cooked through. Remove from pan.
5. 5Add 2 more tablespoons of cooking oil to the wok then sauté white parts of green onions until fragrant. Add garlic and onions and sauté until onions are slightly translucent.
6. 6Add cabbage and carrots then sauté for 1-2 minutes. Add the par-cooked noodles, cooked chicken and pour the sauce over everything. Toss everything together. Cook until the noodles absorb all the sauce about 3-4 mins.
7. 7Finish it off with a drizzle of sesame oil and the green parts of the green onions. Give it one last toss. Serve and enjoy!