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In a large bowl, combine the thinly sliced boneless chicken thigh with 1 teaspoon soy sauce, 1/2 teaspoon oyster sauce, 1/2 teaspoon cornstarch, 1/2 teaspoon vegetable oil, 1/4 teaspoon white pepper, and 1/4 teaspoon baking soda (optional). Mix well until the chicken is evenly coated.

Prepare the vegetables: cut the small carrot into matchsticks, thinly slice the 1/2 onion, cut the 1 cup cabbage into bite-sized pieces, cut the green part of the 2 green onions into 2-inch (5 cm) pieces, and mince the 4 cloves of garlic.

In a measuring cup or small bowl, combine 1 1/2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1/4 teaspoon MSG (optional), 1/4 teaspoon white pepper, and 1 teaspoon sesame oil (optional). Stir to combine.

In a separate small bowl, whisk together 1 teaspoon cornstarch and 3 tablespoons water to create a cornstarch slurry. Add this slurry to the sauce mixture from Step 3 and stir well.

Heat a wok over high heat. Add 3 tablespoons vegetable oil.

Add the thinly sliced onion, bite-sized cabbage, and carrot matchsticks to the hot wok. Stir-fry until slightly softened.

Push the vegetables to one side of the wok. Add the marinated chicken to the wok and cook until browned and cooked through.

Add the minced garlic to the wok with the chicken and vegetables. Stir-fry for a short period until fragrant.

Add the fresh wheat noodles to the wok. Pour the prepared sauce mixture over the noodles, chicken, and vegetables.

Add the green onions. Toss and stir-fry everything together until the noodles are fully coated with the sauce and heated through.

Serve the chicken noodle stir fry immediately.


In a large bowl, combine the thinly sliced boneless chicken thigh with 1 teaspoon soy sauce, 1/2 teaspoon oyster sauce, 1/2 teaspoon cornstarch, 1/2 teaspoon vegetable oil, 1/4 teaspoon white pepper, and 1/4 teaspoon baking soda (optional). Mix well until the chicken is evenly coated.

Prepare the vegetables: cut the small carrot into matchsticks, thinly slice the 1/2 onion, cut the 1 cup cabbage into bite-sized pieces, cut the green part of the 2 green onions into 2-inch (5 cm) pieces, and mince the 4 cloves of garlic.

In a measuring cup or small bowl, combine 1 1/2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1/4 teaspoon MSG (optional), 1/4 teaspoon white pepper, and 1 teaspoon sesame oil (optional). Stir to combine.

In a separate small bowl, whisk together 1 teaspoon cornstarch and 3 tablespoons water to create a cornstarch slurry. Add this slurry to the sauce mixture from Step 3 and stir well.

Heat a wok over high heat. Add 3 tablespoons vegetable oil.

Add the thinly sliced onion, bite-sized cabbage, and carrot matchsticks to the hot wok. Stir-fry until slightly softened.

Push the vegetables to one side of the wok. Add the marinated chicken to the wok and cook until browned and cooked through.

Add the minced garlic to the wok with the chicken and vegetables. Stir-fry for a short period until fragrant.

Add the fresh wheat noodles to the wok. Pour the prepared sauce mixture over the noodles, chicken, and vegetables.

Add the green onions. Toss and stir-fry everything together until the noodles are fully coated with the sauce and heated through.

Serve the chicken noodle stir fry immediately.
