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.
2In 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.
3In 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.
4Whisk in 2 teaspoons (5 grams) of corn starch until completely combined and set aside.
5Whisk in 2 teaspoons (5 grams) of corn starch until completely combined and set aside.
6Whisk in 2 teaspoons (5 grams) of corn starch until completely combined and set aside.
7If 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.
8If 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.
9If 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.
10Get a large pot of water boiling over medium-high heat.
11Get a large pot of water boiling over medium-high heat.
12Get a large pot of water boiling over medium-high heat.
13Add 14 ounces (400 grams) of fresh chow mein or stir-fry noodles to the boiling water.
14Add 14 ounces (400 grams) of fresh chow mein or stir-fry noodles to the boiling water.
15Add 14 ounces (400 grams) of fresh chow mein or stir-fry noodles to the boiling water.
16Boil 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.
17Boil 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.
18Boil 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.
19In the wok (or a large pan), add 3 tablespoons (42 grams) of vegetable oil and heat over medium-high until very hot.
20In the wok (or a large pan), add 3 tablespoons (42 grams) of vegetable oil and heat over medium-high until very hot.
21In the wok (or a large pan), add 3 tablespoons (42 grams) of vegetable oil and heat over medium-high until very hot.
22Add 12 ounces (340 grams) of boneless, skinless chicken thighs cut into 1/2 inch cubes, searing in two batches to avoid overcrowding.
23Add 12 ounces (340 grams) of boneless, skinless chicken thighs cut into 1/2 inch cubes, searing in two batches to avoid overcrowding.
24Add 12 ounces (340 grams) of boneless, skinless chicken thighs cut into 1/2 inch cubes, searing in two batches to avoid overcrowding.
25Cook the chicken until every piece is cooked through and has some nice color, which will take a few minutes.
26Cook the chicken until every piece is cooked through and has some nice color, which will take a few minutes.
27Cook the chicken until every piece is cooked through and has some nice color, which will take a few minutes.
28While the chicken cooks, finely chop 7 cloves of garlic and place them in a pinch bowl.
29While the chicken cooks, finely chop 7 cloves of garlic and place them in a pinch bowl.
30While the chicken cooks, finely chop 7 cloves of garlic and place them in a pinch bowl.
31Julienne 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.
32Julienne 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.
33Julienne 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.
34Remove the cooked chicken from the wok.
35Remove the cooked chicken from the wok.
36Remove the cooked chicken from the wok.
37Add the green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
38Add the green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
39Add the green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
40Add 3/4 of the finely chopped garlic and stir-fry until it turns a toasted golden brown color.
41Add 3/4 of the finely chopped garlic and stir-fry until it turns a toasted golden brown color.
42Add 3/4 of the finely chopped garlic and stir-fry until it turns a toasted golden brown color.
43Add the celery and carrots, then stir-fry for 2 minutes or until softened.
44Add the celery and carrots, then stir-fry for 2 minutes or until softened.
45Add the celery and carrots, then stir-fry for 2 minutes or until softened.
46Add 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.
47Add 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.
48Add 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.
49Turn the heat to medium-high, add the chicken back, and stir-fry for about 30 seconds until the chicken is hot again.
50Turn the heat to medium-high, add the chicken back, and stir-fry for about 30 seconds until the chicken is hot again.
51Turn the heat to medium-high, add the chicken back, and stir-fry for about 30 seconds until the chicken is hot again.
52Add 1 cup (85 grams) of bean sprouts and stir-fry.
53Add 1 cup (85 grams) of bean sprouts and stir-fry.
54Add 1 cup (85 grams) of bean sprouts and stir-fry.
55Add the noodles and stir-fry for about 45 seconds.
56Add the noodles and stir-fry for about 45 seconds.
57Add the noodles and stir-fry for about 45 seconds.
58Add all of the prepared chow mein sauce.
59Add all of the prepared chow mein sauce.
60Add all of the prepared chow mein sauce.
61Stir-fry and toss until the noodles are completely coated.
62Stir-fry and toss until the noodles are completely coated.
63Stir-fry and toss until the noodles are completely coated.
64Add 2 tablespoons (30 grams) of water.
65Add 2 tablespoons (30 grams) of water.
66Add 2 tablespoons (30 grams) of water.
67Stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
68Stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
69Stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
70Cut the heat and finish by tossing with the remaining garlic.
71Cut the heat and finish by tossing with the remaining garlic.
72Cut the heat and finish by tossing with the remaining garlic.
73Stir until thoroughly combined and add additional soy sauce to taste if needed.
74Stir until thoroughly combined and add additional soy sauce to taste if needed.
75Stir until thoroughly combined and add additional soy sauce to taste if needed.
76Serve in the pan or dish up individually, optionally topped with green onion, chili oil, or a fried egg.
77Serve in the pan or dish up individually, optionally topped with green onion, chili oil, or a fried egg.
78Serve in the pan or dish up individually, optionally topped with green onion, chili oil, or a fried egg.
Ingredients
2.5 tablespoons soy sauce
2.5 tablespoons soy sauce
2.5 tablespoons soy sauce
1.5 tablespoons rice vinegar
1.5 tablespoons rice vinegar
1.5 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons hoisin sauce
2 tablespoons hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame oil
2 teaspoons corn starch
2 teaspoons corn starch
2 teaspoons corn starch
vegetable oil
vegetable oil
vegetable oil
14 ounces fresh chow mein or stir fry noodles
14 ounces fresh chow mein or stir fry noodles
14 ounces fresh chow mein or stir fry noodles
12 ounces boneless, skinless chicken thighs cut into 1/2 inch cubes
12 ounces boneless, skinless chicken thighs cut into 1/2 inch cubes
12 ounces boneless, skinless chicken thighs cut into 1/2 inch cubes
7 cloves finely chopped garlic
7 cloves finely chopped garlic
7 cloves finely chopped garlic
1 whole julienned carrot
1 whole julienned carrot
1 whole julienned carrot
2 finely diced celery ribs
2 finely diced celery ribs
2 finely diced celery ribs
2 green onions cut into 1 inch segments
2 green onions cut into 1 inch segments
2 green onions cut into 1 inch segments
3.5 cups sliced Napa cabbage
3.5 cups sliced Napa cabbage
3.5 cups sliced Napa cabbage
1 cup bean sprouts
1 cup bean sprouts
1 cup bean sprouts
2 tablespoons water
2 tablespoons water
2 tablespoons water
to taste additional soy sauce
to taste additional soy sauce
to taste additional soy sauce
optional chili oil
optional chili oil
optional chili oil
optional fried egg
optional fried egg
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.