Ingredients:

  • 500 g (1 lb 2 oz) boneless, skinless chicken breast, sliced into 5 mm (1/4 inch) pieces
  • ½ tsp sea salt flakes
  • 1 tbsp cornflour (cornstarch)
  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tbsp water
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 4 tbsp oyster sauce (or hoisin sauce as a substitute)
  • 1 tbsp brown sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp Chinese cooking wine (or mirin as a substitute)
  • 2 tbsp cooking oil (extra-virgin olive oil, avocado oil, or oil of choice)
  • 1 brown onion, sliced
  • 1 tbsp freshly minced garlic
  • 4 cups (300 g) finely sliced wombok (napa cabbage)
  • 1 carrot, julienned
  • 3 spring onions (scallions), cut into 2 cm (3/4 inch) batons
  • 300 g (10 ½ oz) dried thin egg noodles, prepared according to package instructions

Instructions:

  1. In a large bowl, combine chicken, salt, cornflour, bicarbonate of soda, water, light soy sauce, and sesame oil. Mix until well coated. Let it marinate for 10–15 minutes.
  2. In another bowl, whisk together oyster sauce, brown sugar, light soy sauce, dark soy sauce, and Chinese cooking wine.
  3. Heat cooking oil in a large pan over high heat. Add marinated chicken and cook for 3–4 minutes, tossing until chicken is no longer pink.
  4. Stir in sliced onion and garlic; cook for 1 minute. Add wombok; stir-fry for 1–2 minutes until slightly softened.
  5. Add julienned carrot, spring onions, prepared egg noodles, and Lo Mein sauce to the pan. Toss everything together using tongs until well combined.
  6. Divide among four bowls and serve immediately.