Chicken Lo Mein

• temps total: 15 minutes

Ingrédients

1 package Lo Mein noodles (16 oz.)

½ small onion, sliced

2 cloves garlic, minced

3 scallions (white and green parts separated)

½ cup shredded carrots

1 ½ cup shredded cabbage

2 boneless chicken thighs (~8 oz), thinly sliced

1 tsp cornstarch

1 tsp shaoxing wine

¼ tsp salt

Sauce

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sugar

¼ tsp white pepper

1 tsp shaoxing wine

1 tbsp water

1 tsp cornstarch + 1 tbsp water (cornstarch slurry)

1 tsp sesame oil (optional)

Instructions

Slice the onion and mince the garlic. Separate the white and green parts of the scallions.

In a bowl, mix cornstarch, shaoxing wine, and salt. Marinate the chicken for 15 minutes.

Cook the noodles according to package instructions.

Heat a pan over medium heat and brown the chicken on all sides. Remove and set aside.

In the same pan, add onions, garlic, and the white parts of the scallions. Cook until softened.

Stir in the carrots and cabbage and cook until wilted.

Add the noodles, chicken, and sauce. Toss until combined.

Add the green parts of the scallions and cook until wilted.

Plate and serve.