Ingredients:

  • 1 lb chicken breast, sliced into 1/8-inch strips
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 1 tsp neutral oil
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 12 oz fresh lo mein noodles
  • 2 cups shredded cabbage
  • 1 medium carrot, julienned
  • 1 cup snow peas, trimmed
  • 3 green onions, 2-inch segments
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil for frying

Instructions:

  1. In a medium bowl, combine sliced chicken with 1 tbsp light soy sauce, Shaoxing wine, cornstarch, baking soda, and 1 tsp oil. Massage until liquid is absorbed and let marinate for 15-20 minutes.
  2. Whisk together the oyster sauce, dark soy sauce, remaining 1 tbsp light soy sauce, sesame oil, sugar, and white pepper in a small bowl to create the signature sauce.
  3. Cook the lo mein noodles in boiling water according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  4. Heat 1 tbsp of neutral oil in a large wok or skillet over high heat. Add the chicken strips in a single layer and sear until golden and cooked through. Remove chicken and set aside.
  5. Wipe the wok if necessary and add the remaining 1 tbsp oil. Stir-fry the garlic, ginger, and white parts of the green onions for 30 seconds until fragrant.
  6. Add the cabbage, carrots, and snow peas. Stir-fry for 2 minutes until crisp-tender.
  7. Return the chicken to the wok along with the cooked noodles and the prepared sauce. Toss everything vigorously over high heat for 2 minutes until the noodles are evenly coated in the mahogany glaze.
  8. Garnish with the green parts of the green onions and serve immediately.