Cantonese-Style Chicken Pan-Fried Noodles

Ingredients

• Steamed Noodles (Hong Kong Style)

  Tsue Chong Company, Inc

  12 oz or 336g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Oyster sauce

  Ready-to-serve

  2 tsp or 12g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Monkfruit Sweetener With Erythritol

  Lakanto

  2 tsp or 8g

• Garlic

  Raw

  2 clove or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ¼ tsp or 2g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Fresh Selection Cole Slaw

  Green Cabbage and Carrots - Kroger

  1 cup or 57g

• Bean Sprouts

  Leasa - Walmart

  4 oz or 113g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ full breast (both fillets) or 118g

Directions

1. Bring a large stockpot of water to boil. While the water is boiling seperate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinbly julienned scallions, set aside. In a bowl, cobine the oyster sauce, soy sauce, erythritol, minced garlic, red pepper flakes, salt, and 1 tsp of sesame oil, stir to combine, set aside.
2. When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes. Drain and rinse under cold running water.
3. Heat a large wok over hight heat. Let the skillet heat for several minutes until it becomes hot. Drizzle with 1 T sesame oil and 1 T of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minutes or until they become crispy.
4. Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at onece. Do it in portions if necessary, Drizzle the remaining 1 T of sesame oil aned 1 T canola oil around the perimeters of the pand and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remvoe the noodles to a plate.
5. Heat the remaining 1 tsp of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots and cabbage and let cook for an additional 10 seconds. Drizzle with soy sauce misture and toss continuously for 1-2 minutes or until the sauce distributes evely over the noodles. Add the bean sprouts and the greens of scallions. Toss to combine and serve immediately.
6. In wok add 1 tsp oil. Cut chicken into bit-sized strips. Stir fry until chicken is cooked through. Remove from wok. Add to noodles.

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