Hakka Noodles Desi Chow Mein

Ingredients

• 210 g chicken breast or thighs (thinly sliced into small ~½” pieces -See Note 1)
• 170 g chow mein stir-fry noodles (uncooked)
• 2 tbsp + 1 tsp neutral oil (such as grapeseed or avocado, divided)
• 3 garlic cloves (minced)
• ¼ inch fresh ginger (minced)
• 3 green onions (thinly sliced, reserve some green parts for garnish)
• 4 oz green cabbage (white cabbage) (thinly sliced into 2” strips)
• 1 carrot (julienned)
• ½ small red onion (quartered & thinly sliced)
• ½ bell pepper (capsicum) ((green or red or a combo), cored, halved widthwise and cut into thin (~¼ inch) strips)
• ¼ tsp sea salt
• ½ cup low-sodium vegetable stock (See Note 3 for Doubling)
• lime wedges (optional - for serving)
• 1 tsp cornstarch ((or cornflour))
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tsp chili garlic sauce (Lee Kum Kee, Huy Fong, or any Indian/Pakistani brands, etc.)
• 1½ - 2 tsp sugar (depending on how sweet your chili garlic is)
• ½ tsp toasted sesame oil
• ½-1 tsp black pepper (½ tsp is kid-friendly, 1 tsp is spicy)
• ½ tsp red chili flakes (reduce to 1/4 tsp for kids)
• ⅛ tsp ground white pepper
• ¼ tsp sea salt (more to taste)

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