Ingredients

• Marinade:
  • 2 Tbsp of soy sauce
  • 1 Tbsp of brown sugar
  • ¼ tsp of ground ginger
  • ¼ tsp of garlic powder
• Noodles:
  • 400g of egg noodles
  • 2 chicken breasts (chopped into bite-sized pieces)
  • 2 green onions (segmented)
  • 1 carrot (julienne)
  • ¼ head of cabbage (thinly sliced)
  • 6 cloves of garlic (minced, div. 2)
  • 1 inch knob of ginger (minced)
  • 1 cup of bean sprouts
  • 2 Tbsp water
  • oil for cooking
• Sauce:
  • 1½ Tbsp rice vinegar
  • 2½ Tbsp soy sauce
  • 2 Tbsp oyster sauce
    • subst: hoisin sauce
  • 3 tsp sesame oil
  • 2 tsp cornstarch

Instructions

1. Make the marinade by mixing all the ingredients into a bowl. Slice the chicken into bite-sized pieces and let marinate for 30 minutes to overnight.
2. Make the sauce by adding everything together and mixing (add cornstarch last)
3. Remove the chicken from the marinade and pat dry. Cook the chicken to completion in wok, remove, and set to the side.
4. Add oil to wok on medium heat and throw in the green onions, cook until wilted but still crunchy.
5. Increase heat to med-high and add cabbage and carrot, cook until wilted and allow slight charring.
6. Add ½ of the total garlic and mix in.
7. Add chicken back to wok and reduce heat to medium, toss.
8. Add noodles, toss.
9. Add bean sprouts, let cook until slightly wilting.
10. Add sauce, toss until coated.
11. Add water, toss.
12. Add remaining ½ of the garlic. Toss and serve.