Ingredients:

  • 500g chicken breast, sliced into thin 1-inch strips
  • 1 tbsp cornstarch
  • 0.5 tsp black pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 300g dry egg noodles
  • 1 red bell pepper, julienned
  • 1 large carrot, cut into matchsticks
  • 2 cups bok choy, chopped
  • 3 green onions, sliced diagonally
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk the dark soy sauce, light soy sauce, brown sugar, honey, rice vinegar, and toasted sesame oil in a small bowl until the sugar is fully dissolved. This is your glaze base.
  2. Cook the dry egg noodles in boiling water for 1 minute less than the package instructions to keep them al dente. Drain and set aside.
  3. Toss the sliced chicken breast with cornstarch and black pepper until evenly coated (velveting technique).
  4. Heat a heavy-bottomed wok or skillet over high heat with a tablespoon of neutral oil. Sear the chicken in a single layer without moving it for approximately 90 seconds, until a deep mahogany crust forms on one side. Then remove from the pan.
  5. In the same wok, add a little more oil if needed, then add the garlic, ginger, bell pepper, carrots, and bok choy. Stir-fry for 2-3 minutes until crisp-tender. The goal is to achieve a 'wok-hei' flavor.
  6. Return the chicken to the wok along with the cooked noodles. Pour the prepared sauce base over the mixture.
  7. Toss everything continuously over high heat for 1-2 minutes. As the sauce heats, it should emulsify and thicken into a sticky lacquer that coats every noodle and piece of chicken, creating the glossy, caramelized finish.
  8. Garnish with sliced green onions and toasted sesame seeds before serving.