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 just enough vegetable oil to make a puddle, heating it over medium-high heat while swirling to coat the edges until it smokes, then discarding the oil and wiping the pan with a paper towel.
8If using a wok, season it by adding just enough vegetable oil to make a puddle, heating it over medium-high heat while swirling to coat the edges until it smokes, then discarding the oil and wiping the pan with a paper towel.
9If using a wok, season it by adding just enough vegetable oil to make a puddle, heating it over medium-high heat while swirling to coat the edges until it smokes, then discarding the oil and wiping the pan with a paper towel.
10Bring a large pot of water to a boil over medium-high heat.
11Bring a large pot of water to a boil over medium-high heat.
12Bring a large pot of water to a boil over medium-high heat.
13Add 14 ounces (400 grams) of fresh chow mein or stir fry noodles and boil for 10 to 20 seconds or according to package directions.
14Add 14 ounces (400 grams) of fresh chow mein or stir fry noodles and boil for 10 to 20 seconds or according to package directions.
15Add 14 ounces (400 grams) of fresh chow mein or stir fry noodles and boil for 10 to 20 seconds or according to package directions.
16Immediately drain and rinse the noodles with cold water until completely cool to stop the cooking process.
17Immediately drain and rinse the noodles with cold water until completely cool to stop the cooking process.
18Immediately drain and rinse the noodles with cold water until completely cool to stop the cooking process.
19Add 3 tablespoons (42 grams) of vegetable oil to the wok and heat over medium-high heat until very hot.
20Add 3 tablespoons (42 grams) of vegetable oil to the wok and heat over medium-high heat until very hot.
21Add 3 tablespoons (42 grams) of vegetable oil to the wok and heat over medium-high heat 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 nice color, which will take a few minutes.
26Cook the chicken until every piece is cooked through and has nice color, which will take a few minutes.
27Cook the chicken until every piece is cooked through and has nice color, which will take a few minutes.
28While the chicken is cooking, finely chop 7 cloves of garlic and place them in a pinch bowl.
29While the chicken is cooking, finely chop 7 cloves of garlic and place them in a pinch bowl.
30While the chicken is cooking, finely chop 7 cloves of garlic and place them in a pinch bowl.
31Pre-prep other vegetables: julienne 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.
32Pre-prep other vegetables: julienne 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.
33Pre-prep other vegetables: julienne 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 green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
38Add green onions to the wok and stir-fry for about 30 seconds or until wilted and starting to char.
39Add 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 the garlic turns a toasted golden brown.
41Add 3/4 of the finely chopped garlic and stir-fry until the garlic turns a toasted golden brown.
42Add 3/4 of the finely chopped garlic and stir-fry until the garlic turns a toasted golden brown.
43Add celery and carrots and stir-fry for 2 minutes or until softened.
44Add celery and carrots and stir-fry for 2 minutes or until softened.
45Add celery and carrots and stir-fry for 2 minutes or until softened.
46Add cabbage, crank the heat to high, and stir-fry for 2 minutes or until the cabbage is wilted and has a little char.
47Add cabbage, crank the heat to high, and stir-fry for 2 minutes or until the cabbage is wilted and has a little char.
48Add cabbage, crank the heat to high, and stir-fry for 2 minutes or until the cabbage is wilted and has a little char.
49Turn the heat to medium-high, add the chicken back, and stir-fry until the chicken is hot again, about 30 seconds.
50Turn the heat to medium-high, add the chicken back, and stir-fry until the chicken is hot again, about 30 seconds.
51Turn the heat to medium-high, add the chicken back, and stir-fry until the chicken is hot again, about 30 seconds.
52Add 1 cup (85 grams) of bean sprouts.
53Add 1 cup (85 grams) of bean sprouts.
54Add 1 cup (85 grams) of bean sprouts.
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 and stir-fry and toss until completely coated.
59Add all of the prepared chow mein sauce and stir-fry and toss until completely coated.
60Add all of the prepared chow mein sauce and stir-fry and toss until completely coated.
61Add 2 tablespoons (30 grams) of water, then stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
62Add 2 tablespoons (30 grams) of water, then stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
63Add 2 tablespoons (30 grams) of water, then stir-fry and toss repeatedly for about 1 minute or until the noodles are beautifully glazed and coated.
64Cut the heat and finish by tossing with the remaining raw garlic until thoroughly combined.
65Cut the heat and finish by tossing with the remaining raw garlic until thoroughly combined.
66Cut the heat and finish by tossing with the remaining raw garlic until thoroughly combined.
67Add additional soy sauce to taste if needed.
68Add additional soy sauce to taste if needed.
69Add additional soy sauce to taste if needed.
70Serve in the pan itself with some green onion on top, or dish it up per person individually with green onion.
71Serve in the pan itself with some green onion on top, or dish it up per person individually with green onion.
72Serve in the pan itself with some green onion on top, or dish it up per person individually with green onion.
Ingredients
2.5 tablespoons soy sauce
2.5 tablespoons soy sauce
2.5 tablespoons soy sauce
38 grams soy sauce
38 grams soy sauce
38 grams soy sauce
1.5 tablespoons rice vinegar
1.5 tablespoons rice vinegar
1.5 tablespoons rice vinegar
22 grams rice vinegar
22 grams rice vinegar
22 grams rice vinegar
2 tablespoons hoisin sauce
2 tablespoons hoisin sauce
2 tablespoons hoisin sauce
40 grams hoisin sauce
40 grams hoisin sauce
40 grams hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame oil
4 grams toasted sesame oil
4 grams toasted sesame oil
4 grams toasted sesame oil
2 teaspoons corn starch
2 teaspoons corn starch
2 teaspoons corn starch
5 grams corn starch
5 grams corn starch
5 grams corn starch
3 tablespoons vegetable oil
3 tablespoons vegetable oil
3 tablespoons vegetable oil
42 grams vegetable oil
42 grams vegetable oil
42 grams 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
400 grams fresh chow mein or stir fry noodles
400 grams fresh chow mein or stir fry noodles
400 grams 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
340 grams boneless, skinless chicken thighs cut into 1/2 inch cubes
340 grams boneless, skinless chicken thighs cut into 1/2 inch cubes
340 grams 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 ribs finely diced celery
2 ribs finely diced celery
2 ribs finely diced celery
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 thinly sliced Napa cabbage
3.5 cups thinly sliced Napa cabbage
3.5 cups thinly sliced Napa cabbage
315 grams thinly sliced Napa cabbage
315 grams thinly sliced Napa cabbage
315 grams thinly sliced Napa cabbage
1 cup bean sprouts
1 cup bean sprouts
1 cup bean sprouts
85 grams bean sprouts
85 grams bean sprouts
85 grams bean sprouts
2 tablespoons water
2 tablespoons water
2 tablespoons water
30 grams water
30 grams water
30 grams 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
Season your wok before use by adding vegetable oil, heating it until it smokes, then discarding the oil and wiping the pan.
Sear chicken in two batches to avoid overcrowding the pan.
The raw garlic technique at the end perfumes the dish with a spicy, garlicky kick.
You can serve in the pan or dish individually, garnished with green onion.