Instructions
Boil the noodles
1
Bring a pot of water to a rolling boil. Drop the noodles, cook 3 minutes (or per package). Drain, rinse briefly with cool water to stop the cook, toss with a drop of oil so they don't clump.
Toss the chicken with cornstarch
2
While the water boils, toss sliced chicken with salt and 1 tbsp cornstarch.
Whisk the sauce
3
In a mug, whisk soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, 2 tsp cornstarch, and broth. Set beside the stove.
Sear the chicken
4
Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken in a single layer, don't crowd, sear 90 seconds each side until golden. Push to one side.
Aromatics and vegetables
5
Add garlic, ginger, white parts of green onions to the empty side. Stir 30 seconds. Add cabbage and carrot, toss with chicken for 60 seconds until vegetables just wilt.
Sauce and noodles
6
Give the sauce a whisk (cornstarch settles), pour into the pan. It thickens in 30 seconds. Add the drained noodles and toss with tongs for 2 minutes until every strand is coated.
Finish and plate
7
Off the heat, scatter green onion tops and sesame seeds. Serve immediately in shallow bowls with chopsticks.
