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Ingredients
  • subheading: FOR THE CHICKEN & MARINADE:
  • 12 ounces boneless skinless chicken breast
  • (or boneless skinless chicken thighs, thinly sliced)
  • 1½ tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon Shaoxing wine (or dry cooking sherry)
  • 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
  • subheading: FOR THE REST OF THE DISH:
  • 8 ounces fresh thin Hong-Kong-Style Pan-fried Noodles
  • 1 tablespoon hot water
  • ¼ teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine (divided)
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon salt
  • 4 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
  • 2 teaspoons fresh ginger (finely julienned)
  • 1 clove garlic (chopped)
  • ½ small carrot (julienned)
  • ⅔ cup fresh mushrooms (or dried Shiitake mushrooms, soaked for 2 hours in hot water and sliced)
  • 1 cup snap peas (or snow peas)
  • 1 cup mung bean sprouts
  • 2 scallions (finely julienned)
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