Ease of preparation rating: Easy
Yield: 4 servings
2 chicken breasts, skinless and boneless, cut into thin strips
10 oz. (284 g) fresh egg noodles
3 tablespoons (45ml) vegetable oil, divided
2 garlic cloves, minced
1 cup (240 ml) trimmed snow peas
1 cup (240 ml) baby corn halved lengthwise
2 tablespoons (30 ml) Shaoxing wine
1 tablespoon (15 ml) oyster sauce
1 ½ tablespoons (22.5 ml) sesame oil
1 tablespoon (15 ml) light soy sauce
½ tablespoon (8 ml) dark soy sauce
½ teaspoon (2.5 ml) sugar
2 tablespoons (30 ml) finely chopped scallions
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sesame oil
2 teaspoons (10 ml) cornstarch
To make marinade, in a mixing bowl, whisk together soy sauce, sesame oil, and cornstarch.
Add chicken strips and toss until completely coated. Place in the refrigerator to marinate for 30 minutes.
Bring a large pot of water to a boil over high heat. Add egg noodles to boiling water and cook for 2-3 minutes. Strain noodles.
Heat half of the vegetable oil in a wok over medium-high heat. Add noodles and cook for 2-3 minutes. Flip, and repeat. Once slightly crispy on both sides, remove noodles from hot pan. Set aside.
Add remaining vegetable oil to wok, and heat over medium-high heat.
Add garlic and cook for 1-2 minutes, or until fragrant.
Add chicken strips in marinade and cook for 3-4 minutes, stirring occasionally.
Add snow peas and baby corn, and cook for another 4-5 minutes.
Deglaze with Shaoxing wine.
Add oyster sauce, sesame oil, light and dark soy sauce, sugar, and scallions and cook for 2-3 minutes, or until chicken is fully cooked.
Remove from heat.
Place crispy noodles on individual serving plates, and top with chicken mixture.