Instructions

1. Start by cooking the noodles, to do that pick up a fresh pack of chow mein noodles such as the one you see below. And place them into a large pot of boiling water, cook then on medium - low for 5 minutes till tender.
2. Then strain in a large colander.
3. Next add 2 cups of cooking oil to a non stick frying pan and bring it to high heat.
4. Add in the cooked noodles and turn the heat down to medium heat to fry the noodles.
5. Once you see the noodle edges browning take a spatula and lift, if the noddles start to lift and stay stuck together.
6. Flip the noodles fully over and cook again till the edges are browned.
7. Drain out all the oil and place onto a large plate to serve.
8. Now in a medium bowl add in the cornstarch and 1 tbsp of sesame oil and whisk together till blended.
9. On a large chopping board, slice the chicken breasts into thin strips and place into the cornstarch/sesame bowl and mix to coat. Place in the fridge to marinate for approx. 30 minutes, 15 minutes if your in a hurry.
10. Meanwhile, make the Authentic Chinese sauce by placing the soya sauce, oyster sauce, rice vinegar, pepper and sugar in a bowl then whisk and set aside.
11. Now, here comes the hardest part "chopping those vegetables". On one cutting board, mince the garlic and ginger. And on the same cutting board peel and dice the carrots into thin strips, along with the Bok choy and cabbage.
12. Over medium heat add 1 tbsp of sesame oil to a large pan and toss in marinated chicken. Cook the chicken for about 5 minutes till no longer pink, then throw in the minced garlic and minced ginger cook one more minute before removing to set aside.
13. In the same pan add 2 tbsp of chicken stock, sliced cabbage, bok choy, green onions and carrots. Saute till slightly tender about 3 minutes.
14. Add in the cooked noodles and cooked chicken. Then pour the "Chinese Sauce" overtop and simmer on medium - low till everything is heated thoroughly. Toss well, serve hot and enjoy!