Serves 1
Directions
- 1In a small bowl, combine 2 1/2 tablespoons (38 grams) of soy sauce, 1 1/2 tablespoons (22 grams) of rice vinegar, 2 tablespoons (40 grams) of hoisin sauce, and 1 teaspoon (4 grams) of toasted sesame oil.
- 2Whisk in 2 teaspoons (5 grams) of corn starch until completely combined and set aside.
- 3If using a wok, season it by adding enough vegetable oil to make a puddle, heating over medium-high heat until it smokes, then discarding the oil and wiping the pan with a paper towel.
- 4Get a large pot of water boiling over medium-high heat.
- 5Add 14 ounces (400 grams) of fresh chow mein or stir-fry noodles to the boiling water.
- 6Boil for about 10 to 20 seconds or according to package directions, then immediately drain and rinse with cold water until completely cool to stop the cooking process.
- 7In the wok (or a large pan), add 3 tablespoons (42 grams) of vegetable oil and heat over medium-high until very hot.
- 8Add 12 ounces (340 grams) of boneless, skinless chicken thighs cut into 1/2 inch cubes, searing in two batches to avoid overcrowding.
- 9Cook the chicken until every piece is cooked through and has some nice color, which will take a few minutes.
- 10While the chicken cooks, finely chop 7 cloves of garlic and place them in a pinch bowl.
- 11Julienne 1 whole carrot, finely dice 2 ribs of celery, cut 2 green onions into 1 inch segments, and thinly slice 3 1/2 cups (315 grams) of Napa cabbage.
- 12Remove the cooked chicken from the wok.
- 13Add the green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
- 14Add 3/4 of the finely chopped garlic and stir-fry until it turns a toasted golden brown color.
- 15Add the celery and carrots, then stir-fry for 2 minutes or until softened.
- 16Add the cabbage, crank the heat to high, and stir-fry for 2 minutes or until the cabbage is wilted and has a bit of char.
- 17Turn the heat to medium-high, add the chicken back, and stir-fry for about 30 seconds until the chicken is hot again.
- 18Add 1 cup (85 grams) of bean sprouts and stir-fry.
- 19Add the noodles and stir-fry for about 45 seconds.
- 20Add all of the prepared chow mein sauce.
- 21Stir-fry and toss until the noodles are completely coated.
- 22Add 2 tablespoons (30 grams) of water.
- 23Stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
- 24Cut the heat and finish by tossing with the remaining garlic.
- 25Stir until thoroughly combined and add additional soy sauce to taste if needed.
- 26Serve in the pan or dish up individually, optionally topped with green onion, chili oil, or a fried egg.
Ingredients
- 2.5 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons corn starch
- vegetable oil
- 14 ounces fresh chow mein or stir fry noodles
- 12 ounces boneless, skinless chicken thighs cut into 1/2 inch cubes
- 7 cloves finely chopped garlic
- 1 whole julienned carrot
- 2 finely diced celery ribs
- 2 green onions cut into 1 inch segments
- 3.5 cups sliced Napa cabbage
- 1 cup bean sprouts
- 2 tablespoons water
- to taste additional soy sauce
- optional chili oil
- optional fried egg
Equipment
small bowlwhiskwokpaper towellarge potpinch bowlpan
Tips
- If using a wok, season it first by adding vegetable oil, heating until smoking, discarding oil, and wiping clean.
- Sear chicken in two batches to avoid overcrowding and ensure even cooking.
- Pre-prep all vegetables before stir-frying for efficiency.
- The raw garlic technique at the end perfumes the dish with a spicy, garlicky kick.
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