Directions: |
Directions:In a large stockpot, bring water to a boil and cook the noodles until al dente. Rinse noodles in cold water to stop the cooking process.
In a Small Bowl, add the Oyster Sauce, Soy Sauce, Sugar, Chicken Stock, Minced Garlic, Red Pepper Flakes, Salt, and 1 teaspoon of Sesame Oil. Stir to combine. Make sure to stir enough to dissolve all of the sugar and salt into the sauce. If you have some sugar and salt in the bottom of the bowl when you use it you may add a very small amount of Chicken stock, swirl it around to collect the left overs and then add it to the rest of your sauce. Set the sauce aside for later use.
In a very hot large Wok or skillet, add 1 Tbsp. Sesame Oil. Cook chicken, you may season the chicken at this point with Tim's BBQ seasoning if you like. Remove chicken from the heat and chop the chicken into small cubes.
Clean out the excess chicken and burned bits from the pan and add another Tbsp. of Sesame Oil and a Tbsp. of Canola Oil. Let the oil come to temperature and swirl it around to coat the pan. Add the noodles in a thin layer and cook for 4-6 minutes until they begin to become crispy. Flip the noodles over as best you can, If you cannot flip them all at once do it in sections but try to keep the sections together. Add another Tbsp. of Sesame Oil and Canola Oil around the edges of the pan and allow the noodles to cook for an additional 3 - 5 minutes until the bottom becomes crispy. Remove the noodles from the Pan and set aside.
Add the remaining tsp of sesame oil to the pan and allow it to come to temperature. Add the white part of the onion and cook for 30 seconds to a minute. Add Carrot, Bean Sprouts, and Celery and cook for additional 30 seconds to a minute. Add the chicken, noodles, cabbage, and sauce mixture and mix until all are well combined. Remove from heat and then add the remaining green onion, Stir to combine. Serve immediately. |
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