noodles:

8 oz. rice noodles

  • prepare according to shortest time on package directions
  • drain and set aside

chicken:

2 tsp. cornstarch
2 tsp. water
2 tsp. neutral oil
1 tsp. oyster sauce
1/2 tsp. baking soda
8 oz. chicken thighs, sliced into thin strips

  • dissolve cornstarch in water, then add remaining ingredients and mix to coat the chicken

sauce:

2 tbsp. hot water
1/4 tsp. salt
1/4 tsp. sugar
2 tbsp. tamari
1 tsp. sesame oil
1/4 tsp. white pepper

  • dissolve salt and sugar in hot water, then mix in remaining ingredients

stir fry:

neutral oil, as needed
2 cloves garlic, minced
1” ginger, minced or grated
4 cups shredded/julienned vegetables (cabbage, carrots, scallions, peppers, etc.)
1 tbsp. dry cooking wine

  • sear chicken until browned, then remove from the pan and set aside
  • sauté garlic and ginger for 10 seconds
  • add shredded vegetables and stir fry for 1-2 minutes
  • add the cooking wine around the edge of the pan
  • add noodles, chicken, and sauce and toss to coat the noodles
  • if noodles are too dry, add 1/4 cup water or stock to loosen them
  • continue stir frying until the noodles are loose, heated, and coated in sauce — they should look glossy

source: https://thewoksoflife.com/chicken-lo-mein/