Chicken Pan

Prepare the vegetables: thinly slice the napa cabbage, peel and julienne the carrot, thinly slice the yellow onion, and finely mince the garlic. For the green onions, separate the white and green parts. Slice the white parts and cut the green parts into large, 2-inch chunks.

In a bowl, combine the sliced chicken thighs with baking soda, 1 tbsp soy sauce, 1 tbsp oyster sauce, and black pepper. Mix well to coat and set aside to marinate.

In a separate small bowl or measuring cup, prepare the sauce by combining 3 tbsp soy sauce, dark soy sauce, 2 tbsp oyster sauce, Shaoxing wine, and sugar. Stir until the sugar is dissolved.

Bring a pot of water to a boil. Add the wheat noodles and cook for about 1 minute, or until just tender. Strain immediately and set aside.

Heat about half the cooking oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until fully cooked. Remove the chicken from the wok and set aside.

Add the remaining cooking oil to the wok. Add the white parts of the green onions, sliced yellow onion, and minced garlic. Sauté for about 30 seconds until fragrant and the onions are slightly translucent.

Add the sliced napa cabbage and julienned carrots to the wok. Stir-fry for about 1 minute until the vegetables are slightly wilted but still crisp.

Return the cooked noodles and chicken to the wok.

Pour the prepared sauce over everything in the wok. Toss continuously until the noodles, chicken, and vegetables are well-coated and the noodles have absorbed most of the sauce.

Turn off the heat. Drizzle with sesame oil and add the green parts of the green onions. Give it a final toss to combine.

Serve immediately.