For the noodles
1 tablespoon peanut oil
6-ounce pack of chow mein egg noodles
For the sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons chicken broth
½ cup warm chicken broth
1 egg, beaten
For the stir fry:
2 tablespoons peanut oil
½ pound thin chicken chops, about 3, thinly sliced
salt and pepper
4 cups shredded cabbage with shredded carrots
1 garlic clove, crushed
14.5 oz can of bean spouts, drained
4 ounce can of sliced water with chest drains
1 bunch spring onions, chopped and divided
Boil the pasta in salted water for 2 minutes, drain and leave to dry on a kitchen towel. Place the noodles in a single layer on the tray of an air fryer and toss with 1 tablespoon peanut oil. Preheat air fryer to 400 degrees. Cook the noodles for 8-10 minutes until crisp, stirring after 5 minutes. Put aside.
For the sauce, combine the oyster sauce, soy sauce, sesame oil, and sugar in a small bowl.
For the pan, heat the oil in a large skillet. Add the beaten egg and stir. Put aside.
Add the chicken, season with salt and pepper and cook until no longer pink. Put on a plate.
Add shredded cabbage mixture and garlic and stir 1 minute.
Add the bean sprouts, water chestnuts, and half the spring onions, toss for 2 minutes, then add the sauce, broth, cornstarch, egg, and chicken. Fry stirring until thickened. Place crispy noodles in bowls, top with the cabbage mixture, and top each portion with the reserved chopped green onions.
Posted by Jovina Coughlin in Cabbage Cardoons Chicken Healthy Italian Cooking Pasta Sauces Spring Onions Stir Fry