Chow Mein Recipe (Better Than Takeout!)

Cook the chow mein noodles according to package directions, undercooking by 1 minute. Drain well and rinse with cold water to prevent sticking and stop the cooking process.

In a small bowl, whisk together all sauce ingredients: low-sodium soy sauce, oyster sauce, toasted sesame oil, sugar, and cornstarch. Set aside.

Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the thinly sliced chicken and cook until golden brown and cooked through, about 4-5 minutes. Remove from the wok and set aside.

Add the remaining 1 tbsp of oil to the hot wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.

Add the julienned carrots, sliced celery, and shredded cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Return the cooked chicken to the wok. Add the drained noodles and pour the sauce over everything.

Use tongs to toss everything together continuously for 2-3 minutes, until the noodles are heated through and evenly coated with the sauce.

Turn off the heat. Add the fresh bean sprouts and sliced green onions, tossing to combine. The residual heat will gently wilt them. Serve immediately.