• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce.

• 3 tablespoons plus 2 teaspoons soy sauce
• 5 teaspoons cornstarch
• 3 tablespoons Shaoxing rice wine
• 1 tablespoon sugar
• 1 cup low-sodium chicken broth
• 8 ounces boneless skinless chicken thighs, cut into 1/2-inch pieces
• Kosher salt
• 1/2 cup vegetable oil
• 6 ounces Hong Kong chow mein noodles
• 6 fresh shiitake mushrooms, stemmed and caps cut into 1/4-inch strips (or dried shiitake mushrooms, soaked and cut into 1/4-inch strips)
• 3/4 cup julienned carrot
• 1 cup chopped Chinese broccoli
• 3 tablespoons julienned peeled ginger (from a 3-inch piece)
• 2 large cloves garlic, minced (4 teaspoons)
• 1 cup mung bean sprouts
• 1 teaspoon toasted sesame oil

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