1-First, prepare all ingredients: Slice the chicken into thin strips, chop the vegetables like shredding the cabbage and julienning the carrots, mince the garlic, and grate any ginger if you’re adding it. Boil the lo mein noodles until al dente if they’re raw, then rinse and drain them. This step sets the stage for a quick cook.

2-Next, heat your oil in a wok over high heat. Add the minced garlic and stir-fry for about 10 seconds until it’s aromatic, then toss in the chicken mixture and cook until browned, which takes around 4-5 minutes. Be sure to mix the chicken with cornstarch, water, oil, and oyster sauce beforehand for tenderness.

3-Then, add the vegetables: Stir in the shredded cabbage and julienned carrots, cooking for about a minute. Pour the Shaoxing wine around the edges for extra flavor. Return the noodles and chicken to the wok, pour on the sauce mixture made from hot water, salt, sugar, soy sauces, sesame oil, and white pepper, and mix everything thoroughly.

4-Reduce the heat and cover for a minute, then uncover and stir-fry again. If things look dry, add a bit of water to keep it moist. Finally, mix in the bean sprouts and scallions for the last minute. Serve right away for the freshest taste. For more on protein choices, check out this resource on chicken options.