For the sauce, mix 2 teaspoons of cornstarch, 1½ tablespoons of soy sauce, 1½ tablespoons of oyster sauce, 1½ tablespoons of Shaoxing wine, 2 teaspoons of sugar, and ½ teaspoon of sesame oil.
Toss 200g of thinly sliced boneless chicken thigh with a sixth of the sauce and marinate for 10 minutes. Prepare 200g of chow mein noodles following the package directions and drain.
Heat 1½ tablespoons of peanut oil in a wok over high heat. Fry 2 finely chopped garlic cloves for 10 seconds, then add the chicken and stir-fry for 1 minute.
Add 4 cups of finely shredded green cabbage, 1 julienned carrot, and the white parts of 3 scallions, cut into 2in / 5cm lengths. Stir-fry for 1½ minutes, until the cabbage wilts.
Add the noodles, the remaining sauce, and ¼ cup of water. Toss for 1 minute.
Add 1½ cups of bean sprouts and the scallion greens. Toss for 30 seconds, until the sprouts just start to wilt and the chicken is cooked through.
