14 oz Fresh Chow Mein or Stir-Fry Noodles available at most Asian markets
12 oz Boneless Skinless Chicken Thighs cut into 1/2-inch cubes
7 cloves Garlic finely chopped
1 whole Carrot julienned
2 ribs Celery diced
2 Green Onions cut into 1-inch segments
3 1/2 cups Napa Cabbage thinly sliced
1 cup Bean Sprouts
2 tbsp Water
Equipment
Wok
Small Bowl
Large Pot
Directions
Combine 2 1/2 tbsp (38g) of soy sauce, 1 1/2 tbsp (22g) of rice vinegar, 2 tbsp (40g) of hoisin sauce, and 1 tsp (4g) of toasted sesame oil in a small bowl.
Whisk in 2 tsp (5g) of cornstarch until completely combined.
Set the sauce mixture aside.
Season the wok by adding enough vegetable oil to create a small puddle at the bottom. Heat over medium-high, swirl to coat the edges until it begins to smoke, then discard the oil and wipe out the pan with a paper towel.
Boil a large pot of water over medium-high heat and add 14 oz (400g) of fresh chow mein or stir-fry noodles. Boil for 10 to 20 seconds or per package directions, then immediately drain and rinse with cold water until completely cooled.
Heat 3 tbsp (42g) of vegetable oil in the wok over medium-high heat until hot.
Add 12 oz (340g) of boneless, skinless chicken thighs cut into 1/2-inch cubes and sear in two batches to avoid overcrowding. Cook until pieces are cooked through and have nice color.
Finely chop 7 cloves of garlic and set aside in a pinch bowl.
Julienne one whole carrot.
Dice two ribs of celery.
Cut two green onions into 1-inch segments.
Slice 3 1/2 cups (335g) of Napa cabbage thinly.
Remove the cooked chicken from the wok.
Add the green onions to the wok and stir-fry for 30 seconds until wilted and starting to char.
Add 3/4 of the chopped garlic and stir-fry until golden brown.
Add celery and carrots, and stir-fry for 2 minutes or until softened.
Add the cabbage, crank the heat to high, and stir-fry for 2 minutes until wilted.
Lower the heat to medium-high and add the chicken back to the wok.
Stir until the chicken is hot again, about 30 seconds. Add 1 cup (85g) of bean sprouts.
Add the noodles and stir-fry for 45 seconds.
Pour in the sauce mixture and stir-fry until completely coated.
Add 2 tbsp (30g) of water and continue to stir-fry and toss for about 1 minute.
Turn off the heat and toss with the remaining garlic until thoroughly combined.
Adjust with additional soy sauce to taste, if needed.
Serve immediately with optional toppings like chili oil or a fried egg, and garnish with additional green onions if desired.