Serves 6
Directions
- 1Combine soy sauce, rice vinegar, hoisin sauce, sesame oil and corn starch in a small bowl
- 2Season the wok
- 3Add vegetable oil to make a puddle on the bottom
- 4Crack the heat to medium high and let it heat. Swirl to coat the edges often until it begins to smoke
- 5Discard the oil and wipe out the pan with a paper towel
- 6Boil water over medium high heat and add fresh chow mein or stir fry noodles
- 7Boil that for about 10-20s or what the package directions say, and immediately drain and rinse with cold water until completely cooled to stop the cooking process
- 8Add vegetable oil heat over medium high to wok
- 9Sear the boneless skinless chicken thighs in two batches to avoid overcrowding
- 10Cook the chicken until every piece is cooked all the way through with some color on it
- 11Finely chop seven cloves of garlic and prep all of your other vegetables - julienne one whole carrot, finely diced two ribs of celery, cut two green onions into one inch segments, and slice napa cabbage nice and thin
- 12Remove the meat from the wok
- 13Add the green onions and stir fry for about 30s or until the greens are wilted and starting to char nicely
- 14Add three quarters of your finely chopped garlic and stir fry until the garlic turns to a toasted golden brown color
- 15Add your celery and carrots
- 16Stir fry that for 2 minutes or until softened, followed by your cabbage
- 17Crank the heat to high and stir fry the absolute piss out of that for two minutes or until the cabbage is wilted and has a little bit of char
- 18Turn the heat to medium high, add your chicken back and stir fry until the chicken is hot again
- 19Add in one cup or 85g of bean sprouts
- 20Add your noodles and stir fry for about 45 seconds, then add all of your chow mein sauce
- 21Stir fry and toss until completely coated
- 22Add two tablespoons of water, stir fry and toss again repeatedly for about 1 minute or until your noodles are beautifully glazed and coated with the elixir of flavor
- 23Cut the heat and finish that off by tossing with your remaining garlic and stir until thoroughly combined
- 24Add additional soy sauce to taste if needed
Ingredients
- 38 g Soy Sauce
- 22 g Rice Vinegar
- 40 g Hoisin Sauce
- 4 g Sesame Oil
- 5 g Corn Starch
- 400 g Chow Mein Noodles
- 42 g Vegetable Oil
- 340 g Chicken Thighs
- 7 cloves Garlic
- 1 whole Carrot
- 2 ribs Celery
- 2 Green Onions
- 315 g Napa Cabbage
- 85 g Bean Sprouts
- 30 g Water
Equipment
WokPanPotWhisk
Tips
- If you don’t have a wok, use a big pan
- Add additional soy sauce to taste if needed
- Raw garlic technique adds spice and perfume.
- Adding Chilli Oil or Fried Egg is optional
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