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- 375 grams Dried Egg Noodles, cooked as per manufacturer’s instructions
- 380 grams Chicken Breast, cubed
- 3 Cloves garlic, chopped
- 2 tsp Chopped Ginger
- 3 ½ to 4 Cups Bean Sprouts
- 2 Cups Shredded Green Cabbage
- 1 Cup Shredded Carrot
- 3 Tbsp Soy Sauce
- 2 Tbsp Dark Soy Sauce
- ½ to ¾ Cup Water or Chicken Stock
- Sea Salt, to taste
- Peanut Oil, for cooking
- Marinate
- 1 Tbsp Soy sauce
- 2 tsp Shaoxing Wine
- 2 tsp Sesame Oil
- 2 tsp Oyster Sauce
- 1 Tbsp Corn Flour
View Full Recipe at Seasaltwithfood
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