Cantonese Chicken Stir-Fried Noodles (Chicken Chow Fun)

1. Velvet the Chicken

In a medium bowl, combine the thinly sliced chicken breast with 1 tablespoon of water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil, 2 teaspoons of oyster sauce, and 0.5 teaspoon of light soy sauce. Massage these ingredients into the chicken until well-coated, then let it marinate for about 30 minutes.

2. Prepare the Sauce

In a small bowl, mix together 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 2 teaspoons of dark soy sauce, 0.5 teaspoon of MSG (if using), 0.5 teaspoon of sugar, 0.5 teaspoon of toasted sesame oil, and 0.25 teaspoon of white pepper powder. Set this aside.

3. Prepare the Noodles

If you're using fresh wide rice noodles, simply slice them. If you're using dried noodles, cook them according to the package instructions, then toss them with 1 teaspoon of neutral oil to prevent sticking.

4. Sear the Chicken

Heat a wok over high heat and add 1.5 tablespoons of neutral oil. Once the oil is shimmering, add the marinated chicken in a single layer. Sear the chicken for about 1 minute on each side until it is lightly browned and just cooked through. Remove the chicken from the wok and set it aside.

5. Stir-Fry the Aromatics

In the same wok, add the remaining 1.5 tablespoons of oil, followed by the ginger, garlic, and the white parts of the scallions. Stir-fry these aromatics for about 15-20 seconds until they release their fragrance.

6. Cook the Noodles

Add the prepared rice noodles to the wok, spreading them out as much as possible. Stir-fry the noodles for about 15 seconds, then pour in the Shaoxing wine around the edges of the wok.

7. Combine and Stir-Fry

Return the seared chicken to the wok, along with the sauce you prepared earlier. Stir everything together for 2-3 minutes, ensuring the noodles and chicken are well-coated with the sauce and heated through.

8. Add Vegetables and Serve

Finally, add the mung bean sprouts and the green parts of the scallions to the wok. Stir-fry for about 1 minute until the bean sprouts are slightly wilted but still crunchy. Serve your Cantonese Chicken Stir-Fried Noodles hot and enjoy.