Instructions:
step 1 Cook the noodles according to package instructions, drain, rinse with cold water, and set aside.
step 2 In a bowl, toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Set aside to marinate for 10-15 minutes.
step 3 In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken broth.
step 4 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 4-5 minutes. Remove from pan and set aside.
step 5 Add the remaining 1 tablespoon of oil to the same pan. Sauté garlic and ginger for 30 seconds until fragrant.
step 6 Add cabbage, carrots, and celery. Stir-fry for 3-4 minutes until vegetables are just tender.
step 7 Return the chicken to the pan, then add cooked noodles and the prepared sauce. Toss everything together until evenly coated and heated through.
step 8 Stir in green onions and cook for another 1-2 minutes.
step 9 Garnish with extra green onions before serving.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or chicken broth to loosen the noodles. You can also microwave in short intervals, stirring in between, until heated through.
Continue on the next page