Chicken Pan-Fried Noodles

Prep the vegetables: thinly slice the napa cabbage, peel and julienne the carrot, thinly slice the onion, and finely mince the garlic.

Separate the green onions into whites and greens. Slice the white parts in half lengthwise 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 and set aside to marinate.

In a separate bowl or measuring cup, prepare the sauce by combining 1/4 cup soy sauce, dark soy sauce (if using), 2 tbsp oyster sauce, Shaoxing wine, and sugar. Mix until the sugar is dissolved.

Bring a pot of water to a boil and cook the pancit noodles for about 1 minute, just to soften them. Strain immediately and set aside.

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

Remove the cooked chicken from the wok and set it aside, leaving any fond (browned bits) in the wok.

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

Add the napa cabbage and carrots to the wok and stir-fry for another minute until slightly softened.

Add the strained noodles, the cooked chicken, and the prepared sauce to the wok.

Toss everything together thoroughly until the noodles have absorbed the sauce and all ingredients are well combined.

Turn off the heat. Finish the dish by drizzling with sesame oil and adding the green parts of the green onions. Give it a final toss.

Serve immediately.