- 300g chicken breast, sliced thinly
- 1 tsp baking soda (bicarb)
- 200g thin noodles
- 1 tbsp corn flour
- 1/4 cup water
- 3 tbsp all purpose soy sauce or tamari
- Splash dark soy sauce (optional, for depth of colour)
- 1 tbsp shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp sugar
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups green cabbage, shredded
- 1 cup carrot, julienned
- 1 cup bean sprouts
- 3 spring onions, sliced into 2cm pieces
- Extra all purpose soy sauce or tamari and sesame oil to drizzle on top (optional)
- Sprinkle the chicken breast with baking soda (bicarb) and toss so that it is evenly coated. Set aside for 20 minutes while you prepare the vegetables. This will produce soft, tender chicken that will rival your favourite local takeaway (this method works with beef also). This step is optional (see note 1).
- Rinse the chicken with tap water and dab with a paper towel to remove excess water.
- Prepare the noodles as per the packet instructions. Rinse in cold water to stop them cooking and set aside.
- Prepare the sauce by mixing the corn flour and water together first. Then add the all purpose soy sauce or tamari, dark soy, shaoxing wine, sesame oil and sugar.
- Drizzle 1 tbsp of the sauce on the chicken and add the minced garlic. Toss so the chicken is evenly coated.
- Heat a large skillet on high heat, add the olive oil and the chicken. Cook for 1 minute until the chicken is just sealed (it will still be raw in the centre).
- Add the cabbage and carrot. Cook, stirring for 1-2 minutes until the cabbage begins to soften.
- Add the noodles and sauce. Cook for 1 minute.
- Stir through the bean sprouts and spring onions, cook for 30 seconds.
- Serve immediately.
Note 1 – The time spent allowing the chicken to soften in the baking soda is well worth the results. If you are short for time, you can skip step 1 and continue following the recipe. The chicken won’t be as soft but will still be delicious.
Hot tip – Top with extra soy sauce or tamari, sesame oil and chilli oil (optional) for extra flavour!
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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