Soft chow mein noodles tossed with chicken thighs, cabbage, carrots, celery and onion in a savory oyster and soy sauce. Cut everything in the afternoon and it comes together in 15 minutes. Serves 10.
Ingredients:
- 2 packs (about 2 pounds) fresh chow mein noodles
- 2 pounds boneless chicken thighs, sliced thin
- 1 tablespoon soy sauce and 1 tablespoon cornstarch, for the chicken
- 4 tablespoons vegetable oil, divided
- 1 onion, sliced
- 3 carrots, cut into matchsticks
- 3 ribs celery, sliced thin
- 1/2 head cabbage, shredded (about 6 cups)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, sliced
Sauce:
- 1/2 cup oyster sauce
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/2 cup water
Instructions:
- Afternoon: slice the chicken and toss it with 1 tablespoon soy sauce and the cornstarch. Refrigerate. Cut the vegetables and mix the sauce.
- At dinner: cook the noodles as the package says, usually 1 to 3 minutes in boiling water. Drain and rinse.
- Heat 2 tablespoons oil in a large wok or Dutch oven over high heat. Cook the chicken until browned and cooked through, 5 to 6 minutes. Move it to a plate.
- Add the remaining oil, onion, carrots and celery. Stir-fry 3 minutes. Add the cabbage, garlic and ginger and cook 2 minutes more.
- Add the noodles, chicken and sauce. Toss with tongs until hot and coated, 2 to 3 minutes. Top with green onions.
Cook's Notes:
- For a crowd, cook in two batches if your pan is small.
- Cooked chicken should reach 175°F.