802 Noodles Recipe

Cook the noodles

Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente (usually 3–6 minutes for fresh, 8–10 for dried). Drain and toss with 1 tsp vegetable oil to prevent sticking. Set aside.

Prepare sauce

In a bowl combine light soy sauce, dark soy sauce, oyster sauce, sesame oil, chili garlic sauce, and chicken or vegetable stock. Stir to combine. In a small cup, whisk cornstarch with cold water to make a slurry and set aside.

Pat the sliced chicken (and shrimp if using) dry and season lightly with 1/4 tsp salt and a pinch of white pepper. Heat a large wok or wide skillet over high heat until smoking slightly. Add 1 tbs vegetable oil and swirl.

Add the chicken in a single layer and sear without moving for 45–60 seconds, then stir-fry until just cooked through, about 2–3 minutes total. Remove chicken to a plate. If using shrimp, add to the hot wok and cook 1–2 minutes until pink and opaque; remove with the chicken.

Add the remaining 1 tbs vegetable oil to the wok. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant (do not burn). Add carrots, bell pepper, and snow peas and stir-fry 1–2 minutes until beginning to soften but still crisp.

Add bok choy or napa cabbage and sliced scallions (reserve some scallion for garnish). Stir-fry another 1 minute until greens begin to wilt.

Return the cooked chicken and shrimp (if using) to the wok with the vegetables. Give the prepared sauce a quick stir and pour it into the wok. Stir to combine and bring to a simmer.

Give the cornstarch slurry a quick stir and drizzle it into the simmering sauce while stirring constantly. The sauce should thicken and become glossy within 30–45 seconds.

Add the cooked noodles to the wok. Toss gently but thoroughly to coat noodles with sauce and to distribute proteins and vegetables evenly. If noodles seem dry, add up to 2 tbs additional stock or water.

Taste and adjust seasoning with remaining 1/4 tsp salt, white pepper, or a splash more soy if needed. Stir in shaoxing wine or dry sherry if using and cook 30 seconds to evaporate alcohol.

Drizzle with a little extra sesame oil, sprinkle toasted sesame seeds and the reserved sliced scallions over the top, and remove from heat.

Serve immediately, portioning into bowls or plates.