- 1.5 tbsp. vegetable or peanut oil
- 2 garlic cloves, finely minced
- Half onion, finely chopped
- 300 g chicken (you can substitute turkey, beef, pork)
- 2 medium carrots, peeled and sliced into 4 x 0.75 cm / 1.75 x 1/3″ loaves
- 1 large red bell pepper, sliced (or 2 small ones)
- 6 green onions, sliced 5 cm
- 500 g medium-thick egg noodles, cooked according to package directions. For example, lo mein noodles.
- 1/4 cup (65 ml) water
- 4 tbsp. cornmeal/cornstarch
- 2 tbsp. dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp. Chinese cooking wine or Myrrh (can be substituted for dry sherry)
- 1 tsp. white sugar (omit if using Mirin)
- 1/2 tsp. sesame oil
- 1/4 tsp. white pepper (can be replaced with black pepper)
To serve (if desired):
Green onions, finely chopped
Sauce: Mix cornmeal and dark soy sauce well so there are no lumps. Then add the rest of the sauce ingredients.
Season the chicken: transfer 2 tsp of sauce to the bowl with the chicken. Stir.
Heat the oil in a wok or large heavy skillet over high heat.
Add onion and garlic, fry for 30 seconds, stirring constantly.
Add chicken, fry until white (1 minute), stirring.
Add carrots and peppers, stir-fry for 2 minutes or until chicken is cooked through.
Add noodles, sauce, and water. Stir constantly for 30 seconds.
Add green onions, stir for 1 more minute, until all noodles are coated with sauce.
Serve the noodles immediately, garnishing them with green onions if you like.