Chicken Chow Mein

From https://norecipes.com

Ingredients

chicken
250 grams chicken tenders (~4 pieces, sliced thinly)
1/4 teaspoon salt
1 medium egg white
2 teaspoons potato starch

sauce
1/4 cup chicken stock (or water)
1/4 cup oyster sauce
1/8 teaspoon white pepper

noodles
450 grams fresh Asian noodles (see headnotes)
1 tablespoon vegetable oil
stir-fry
1 tablespoon vegetable oil
7 grams ginger (~1/4-inch piece, finely minced)
4 grams garlic (~ 1 large clove, minced)
40 grams carrots (~1/4 carrot, peeled and julienned)
50 grams red bell pepper (1/2 pepper sliced)
60 grams cabbage (2 leaves, roughly chopped)
40 grams snow peas (trimmed)
20 grams scallions (~2 scallions, sliced)

Instructions

Put the chicken, salt, egg white, and potato starch in a small bowl and beat the mixture together until the egg white is a little frothy. Let the chicken marinate while you prepare the other ingredients. If your egg was large, you might need to drain off the excess egg white before you cook it.

To make the sauce for the Chow Mein, put the chicken stock, oyster sauce and white pepper in a small bowl and stir to combine.

Boil the noodles for one minute less than stated on the package directions and then drain and rinse with cold water. Drizzle the noodles with oil and toss together to coat evenly. This helps keep the noodles from sticking together.

Heat a frying pan over high heat until hot, and then add the remaining vegetable oil along with the ginger and garlic.

Swirl the aromatics in the pan, and then add the chicken. Spread the chicken into a single layer and fry it undisturbed.

When the chicken is cooked about halfway through, start stir-frying it until it's almost all the way cooked through.

Add the carrots, cabbage and bell pepper and continue stir-frying.

When the vegetables have just started to wilt, add the noodles and toss everything together.

Add the sauce and continue stir-frying, tossing everything together.

Add the scallions and snow peas and continue stir-frying until the snow peas are a vibrant green.

TIP: 
THE NOODLES. For the noodles, there are so many Asian noodles that would work for Chow Mein, it’s impossible to list all of them, but you want to look for yellow Asian noodles that are slightly kinky (no, not THAT kind of kinky). Here are some of the names they might go by: “Chinese Egg Noodles,” “Canton Noodles,” “Hong Kong Style Noodles,” “Pan Fry Noodles,” “Lo Mein,” “Chow Mein,” “Ramen,” and “Yakisoba.” They’re all subtly different but will work for this recipe. If they are not pre-cooked, you’ll want to par-boil them for 1 minute less than the time listed on the package; this keeps them from getting soggy when you stir-fry them with the sauce. While fresh noodles will work best, if you do decide to use dry noodles, please be sure to reduce the amount to account for the lighter weight of dried noodles.

After par-boiling, I usually drain and rinse the noodles in cold water to stop carry over cooking. This also washes away any extra starch on the surface of the noodles that might make them stick together in the pan. I also recommend drizzling some oil on them to ensure they don’t stick together while you prepare the other ingredients.