If using fresh egg noodles, loosen them and blanch in boiling water 30–45 seconds until pliable but not fully cooked. If using dried noodles, cook according to package until just al dente. Drain and rinse briefly under cold water to stop cooking. Toss with 1 tsp neutral oil to prevent sticking and set aside.

When ready to finish the dish, reheat 1 tbs oil in the wok and quickly toss noodles to warm through and coat with sauce during final assembly (see final steps).

Chicken & marinade

Marinate chicken

In a bowl combine 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp oil. Add the thinly sliced chicken and toss to coat. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Velvet (optional but recommended)

Heat a small pot of water to a gentle simmer (not a rolling boil). Add the marinated chicken and poach in simmering water for about 45–60 seconds until the surface turns opaque and the pieces are about 80% cooked. Remove and drain. Alternatively, lightly stir-fry the chicken in a hot wok with 1 tsp oil until just cooked through, about 1–2 minutes, then remove and set aside.

Vegetables

Heat a wok or large skillet over high heat until very hot. Add 1–2 tbs neutral oil. Add sliced onion and carrot and stir-fry 1–2 minutes until they begin to soften. Add red bell pepper and continue to stir-fry 30–45 seconds. Push vegetables to the side of the wok.

Add minced garlic and minced ginger to the hot oil in the center and stir 10–15 seconds until fragrant (do not burn). Toss the vegetables with the aromatics and add shredded cabbage. Stir-fry 30–45 seconds until cabbage softens but still has some crunch.

Sauce

Make sauce

In a small bowl whisk together 3 tbsp oyster sauce, 1.5 tbsp light soy sauce, 1 tsp Shaoxing wine, 1/2 tsp dark soy (optional), 1/2 cup chicken broth (or water), 1/2 tsp sugar, and 1/4 tsp white pepper until smooth.

Slurry

In a separate small bowl combine 1 tsp cornstarch with 1 tbsp cold water and stir until dissolved. Keep ready.

Finish & serve

Move the vegetables to the side of the wok to create space. Add 1–2 tbs neutral oil in the cleared space and add the cooked (velveted) chicken pieces. Stir-fry quickly 1 minute to heat through and combine with vegetables.

Pour the prepared oyster sauce mixture into the wok, stir to combine, and bring to a gentle simmer. Add the cornstarch slurry while stirring; the sauce should thicken within 20–30 seconds to a glossy coat. Taste and adjust by adding a pinch more sugar or 1/2 tsp soy if needed.

Add the warmed noodles and 1 tsp sesame oil to the wok. Toss vigorously with tongs or two spatulas for 1–2 minutes so the noodles absorb sauce and everything is evenly distributed. If the mixture seems dry, add up to 2–3 tbsp hot water or broth to loosen.

Stir in sliced green onions, then transfer chow mein to a serving platter. Sprinkle with sesame seeds and cilantro or extra green onion if using. Serve immediately.