First Step: Prep all ingredients Begin by finely chopping garlic and slicing the onion, carrot, and bok choy stems. Separate bok choy leaves and cut shallots/scallions into 2-inch pieces. Thinly slice chicken breast into even strips for quick, uniform cooking. Prepare the sauce by combining oyster sauce, Shaoxing wine, light soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornflour slurry; set aside.

Second Step: Cook crispy noodles Divide 200 grams of fresh chow mein noodles into two equal portions, forming each into an 8-inch round. Heat 1 tablespoon peanut oil in a skillet over medium-high heat. Place one noodle cake in the pan, drizzle 2 tablespoons water over it, cover, and allow to steam and crisp for about 1-2 minutes. Flip carefully and cook the other side until golden brown. Transfer to a low oven to keep warm. Repeat with second noodle cake.

Third Step: Stir-fry chicken and vegetables Heat an additional tablespoon of oil in the skillet over high heat. Sauté garlic and onion for about 30 seconds until fragrant. Add marinated chicken and cook until it turns white but is still slightly pink in the center about 2-3 minutes. Then add carrot and bok choy stems, stir-frying for 30 seconds before adding cabbage, bok choy leaves, and shallots/scallions. Stir-fry for approximately one minute until vegetables start to soften.

Fourth Step: Add sauce and thicken Pour in the prepared sauce along with ½ cup of water. Stir well and bring to a simmer, cooking for 1-2 minutes until the sauce thickens to a glossy, syrupy texture coating the chicken and vegetables evenly.

Final Step: Serve the crispy noodles with chicken Place a crispy noodle cake on each serving plate. Spoon the hot, saucy chicken and vegetable stir-fry onto the center of each noodle cake, leaving the edges to remain crunchy. Allow the sauce to soak into the noodles slightly while preserving crispness around the edges. Serve immediately and enjoy! Adapt the recipe by swapping chicken for tofu or shrimp, or use alternative noodles to meet dietary preferences.