Directions
- 1Slice up all the vegetables really thin.
- 2Mince the garlic.
- 3Marinate the chicken in 1 tsp baking soda, 1 tsp garlic powder, 1 tsp ginger powder, 1 tsp white pepper, 2 tbsp cornstarch, 1 tbsp Shao Xing cooking wine, 1 tbsp soy sauce, and 1 tsp chicken bouillon. Mix well and let it marinate for about 15 minutes.
- 4Make the sauce with 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp white pepper, 1 tbsp chicken bouillon, and 1 tbsp sugar. Add sesame oil optionally. Mix well.
- 5Boil the wheat noodles for about a minute. If you can't find these noodles at your local grocery store, you can use yakisoba noodles instead.
- 6Drizzle oil over the noodles once they are blanched to avoid sticking.
- 7Heat up some oil in the wok. Add the marinated chicken and minced garlic, and stir-fry until cooked.
- 8Add the blanched noodles, toss and add all of the thinly sliced vegetables.
- 9Cover the noodles and vegetables with water and let it steam.
- 10Add the cooked chicken and the sauce, toss everything.
- 11Add bean sprouts and green onion, stir well.
Ingredients
- 1 stalk celery
- 1 small head cabbage
- 1 small onions
- 1 bunch minced garlic
- 1 lb chicken
- 1 tsp baking soda
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp white pepper
- 2 tbsp corn starch
- 1 tbsp Shao Xing cooking wine
- 1 tbsp soy sauce
- 1 tsp chicken bouillon
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp chicken bouillon
- 1 tbsp sugar
- 1 tbsp sesame oil
- 8 oz wheat noodles
- 2 tbsp oil
- 1 cup bean sprouts
- 2 stalks green onion
Equipment
knifewokchopping boardbowltongschopsticks
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