Stir-fried Noodles

Thinly slice the Chicken breast against the grain. Chop the Bok choy into bite-sized pieces. Julienne the Carrots. Slice the Shiitake mushrooms. Mince the Garlic and Ginger. Slice the Scallions, separating the white and green parts.

Bring a large pot of water to a rolling boil. Add the Fresh egg noodles and cook according to package instructions until al dente. Drain thoroughly and rinse with cold water to prevent sticking, then toss with a small amount of Vegetable oil to keep them separated.

In a small bowl, whisk together the Light soy sauce, Dark soy sauce, Shaoxing wine, Oyster sauce, Sesame oil, White pepper, and Chicken broth. In a separate small bowl, mix the Cornstarch with 20 grams of cold water to form a slurry.