Classic Chicken Chow Mein with Cabbage and Bean Sprouts

Instructions

1. 1

   Cook the chow mein noodles according to the package directions until just tender. Drain well, rinse briefly with cool water to stop the cooking, and set aside.

2. 2

   In a small bowl, mix the low sodium soy sauce, oyster sauce, and sesame oil. Set the sauce aside.

3. 3

   Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat.

4. 4

   Add the sliced chicken breast and stir-fry for 4 to 6 minutes, until cooked through and lightly browned. Remove the chicken from the wok and set aside.

5. 5

   Add the remaining 1 tbsp vegetable oil to the same wok. Add the minced garlic and grated ginger, then stir-fry for about 30 seconds until fragrant.

6. 6

   Add the sliced onion, shredded cabbage, and julienned carrot. Stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp.

7. 7

   Return the cooked chicken to the wok. Add the cooked noodles and pour the prepared sauce over everything.

8. 8

   Toss well with tongs or two spatulas for 2 to 3 minutes, until the noodles are evenly coated and heated through.

9. 9

   Add the bean sprouts and toss for 1 minute more, keeping them slightly crisp.

10. 10

    Serve hot immediately.