Ingredients
Scale
- 14 oz package prepared chow mein noodles, set aside (any medium thickness noodles are fine though but the Asian ones are best)
- 1 lb chicken breasts, thinly sliced
- Small bag of pre-cut cole slaw mix (containing cabbage, carrots,etc) – don’t worry about the exact size of the bag – more or less won’t hurt the recipe 🙂
- 2 stalks of celery, chopped
- 5 green onions, chopped (set aside about 1/4 of them for garnish)
- 3/4 inch piece of fresh ginger, minced
- 2 cloves of garlic, minced
- 1/2 cup water
- 1/4 cup reduced sodium soy sauce
- 2 tbsps + 2 tsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- 4 cups bean sprouts, rinced
- Vegetable oil
Instructions
- Heat the oil in a large wok for a couple minutes at medium heat.
- Add the garlic and ginger to the oil and stir. Cook for about 1 minute until fragrant.
- Add the chicken to the wok and cook on medium. Cook until they are no longer pink. Remove from the pan and set aside.
- Combine water, soy sauce, oyster sauce, brown sugar, rice wine vinegar in a measuring cup and set it aside so it’s handy.
- Add a tiny bit more oil to the wok if needed and add the cole slaw mix and celery. Add a small amount of the sauce that was set aside and cook for about 5 minutes. The veggies should be softened.
- Add the chicken back to the wok and pour in the remaining sauce.
- Add the bean sprouts and 3/4 of the green onions. Cook for a little over 1 minute then turn down the heat to LOW.
- Add the noodles to the wok and stir everything around so the sauce coats everything.
- Turn off the heat.
- Add the sesame oil to the wok and toss the noodles. I find that using a set of tongs helps when tossing the noodles and combining everything.
- Serve right away and garnish with additional green onion slices.
- Category: Main