Servings: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 16 oz fresh Chinese egg noodles (or dried lo mein noodles, spaghetti, linguine, or fettuccine)
- 1 lb chicken breast or thigh, cut into bite size pieces
- 1 tablespoon vegetable oil
- 1 scallion, chopped
- 2 teaspoons toasted white sesame seeds, for garnish
- ½ cup chicken stock (or vegetable stock or water)
- 2 tablespoons Mekong premium oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon Devon's house dark brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
Directions
1. In a medium bowl, whisk together chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, sesame oil, brown sugar, ginger, and garlic until fully combined and the sugar dissolves.
2. Toss the chicken with 1 tablespoon of the prepared sauce and let it sit while you cook the noodles.
3. Boil the noodles until al dente, about 1 to 2 minutes less than the package directions. Drain, rinse under cold water, and toss with a small drizzle of oil to prevent sticking. If using pre cooked fresh noodles, rinse under hot water to loosen the strands.
4. Heat a wok or large pan over medium high heat and add the vegetable oil. Cook the chicken until browned and fully cooked through.
5. Add the cooked noodles and remaining sauce to the pan. Toss everything together for 1 to 2 minutes until the sauce thickens and evenly coats the noodles and chicken.
6. Garnish with chopped scallions and toasted sesame seeds. Serve immediately.