- 14 ounces skinless, boneless chicken breast, thinly sliced
- 1 egg white, beaten
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 (8 ounce) package Chinese egg noodles
- 2 tablespoons vegetable oil, or as needed
- 1/2 cup chicken broth
- 3 spring onions, chopped, or to taste
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon rice wine (sake)
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoons water
- 2 tablespoons oyster sauce
- 1 cup fresh bean sprouts, or to taste
- Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
- Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
- Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
- Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
- Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
- Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.
04/16/2018
recipepes.com
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