1
Par boil your fresh wheat noodles for 1 minute or cook until al dente.
2
Marinate sliced chicken thighs with oyster sauce, soy sauce, pepper and baking soda.
3
Combine soy sauce, dark soy sauce, oyster sauce, shaoxing wine and sugar.
4
Heat 2 tbsp of cooking oil on high heat in a large wok.
5
Sauté marinaded chicken until cooked through.
6
Sauté white parts of green onions until fragrant.
7
Add garlic and onions and sauté until onions are slightly translucent.
8
Add cabbage and carrots then sauté for 1-2 minutes.
9
Add the par cooked noodles, cooked chicken and pour the sauce over everything.
10
Toss everything together and cook until the noodles absorb all the sauce about 3-4 mins.
11
Finish it off with a drizzle of sesame oil and the green parts of the the green onions.
12
Give it one last toss and serve.