Chow Mein Recipe (Better Than Takeout)

Cook noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a teaspoon of sesame oil to prevent sticking.

In a small bowl, whisk together soy sauce, oyster sauce, 1 tbsp toasted sesame oil, sugar, and cornstarch until smooth. Set aside.

Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and cook until golden and cooked through. Remove from wok.

Add the remaining 1 tbsp of oil to the wok. Add the celery and carrots and stir-fry for 2-3 minutes. Add garlic and ginger and cook for 30 seconds until fragrant. Add the cabbage and stir-fry for 1-2 minutes until it begins to wilt.

Return the cooked chicken and noodles to the wok. Pour the sauce over everything and toss to combine. Cook for 2-3 minutes, tossing constantly, until the sauce has thickened and coated everything. Stir in the bean sprouts for the final 30 seconds. Serve immediately.