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Chow Mein (Dry-Fried Noodles)
https://www.youtube.com/watch?v=niYUYxe_HGc
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Ingredients
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300 g (10 oz) Hong Kong pan-fried noodles, cut into 5–7 in lengths
150 g (5 oz) chicken thigh, thinly sliced
75 g (1 c) scallions, cut into 1 1/2 in pieces (greens only)
75 g ( 3/4 c) carrots, julienned
75 g (1 c) bean sprouts
high smoke point oil
salt
sauce:
30 g (2 T) soy sauce
30 g (2 T) oyster sauce
5 g (1 t) sesame oil
100 g ( 1/2 c) chicken stock
Instructions
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Heat wok over medium-high. Add oil, then chicken. Season lightly with salt. Sear undisturbed ~60 sec, then cook through another 60-90 sec. Remove.
Add more oil. Add noodles and extra oil on top. Toss and detangle; fry until lightly stiff and fragrant.
Add carrots and scallions. Stir-fry 2–3 min until just softened. Add more oil if dry.
Add bean sprouts, toss briefly. Return chicken.
Pour sauce around hot edge. Toss and fold over high heat until sauce steams and lightly softens noodles without making them mushy.
