Step by step

Method

5 steps

1. 1

   Cook 8 oz lo mein or Chinese egg noodles (spaghetti works in a pinch) in salted water until just tender — usually 1 minute under the package time. Drain and set aside. Dissolve 2 teaspoons chicken bouillon in 2 cups boiling water (or warm 2 cups broth). Pour ½ cup into a large skillet; leave the rest in the saucepan to cool.

2. 2

   Bring the skillet liquid to a boil. Add 1 lb thinly sliced chicken breast and simmer about 5 minutes until just cooked through and no pink remains. Lift the chicken to a plate; discard the skillet liquid.

3. 3

   Whisk ¼ cup dry white wine or Shaoxing wine, ¼ cup soy sauce, and 4 teaspoons cornstarch into the remaining cooled broth until smooth with no lumps.

4. 4

   Heat 2 tablespoons oil in the same skillet over medium-high. Stir-fry 2 minced garlic cloves and 1 teaspoon ground ginger (or 1 tablespoon fresh) 30 seconds until fragrant. Add ½ cup sliced green onions, ½ cup water chestnuts, 2 cups shredded cabbage, 1 cup sliced celery, 1 cup frozen peas, and 1 julienned carrot. Stir-fry 2–3 minutes until the cabbage softens at the edges but still has crunch.

5. 5

   Add the chicken and noodles; toss 2 minutes to heat through. Stir the cornstarch mixture again, pour it in, and cook 2–3 minutes until the sauce turns lightly glossy and clings. Top with extra green onion. You want springy noodles coated in a light savory glaze with tender chicken and crisp cabbage — not a gluey paste or dry noodles that won't take the sauce.