For my reference, adapted from here. Easier than I thought
- 1 lb of fresh chow mein noodles
- 1/4 cup, plus 2 tablespoons peanut oil
- kosher salt
- 1/2 cup chicken broth, homemade or low-sodium canned
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch cornstarch
- 1 teaspoon sugar
- 1 lb of chicken thighs sliced or small cube (or breast or shrimp or pork)
- 1/2 cup of carrots, small dice
- 1 teaspoon sesame oil
- 1 tablespoon minced ginger (out of tube or fresh)
- 3 cloves garlic, minced
- 1 scallion white and green minced
- Freshly ground black pepper
- 1/2 medium yellow onion, thinly sliced or 1 cup of leeks
- 10 shittake mushrooms
Boil/cook the noodles, pat them dry. Heat 1/4 cup of the peanut oil in a wok. Fry the noodles until they’re fried to your liking. Transfer noodles to a paper towel-lined plate. Set aside. Discard any excess oil and wipe out the pan.
Mix the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the sesame oil, salt, and pepper, and set aside.
Heat the wok over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, carrots, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Season generously to taste with pepper.
Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice.