1-First Step: Prep and mise en place Prep saves time and keeps the stir-fry moving. If your noodles are raw, have a pot ready to boil them. If pre-cooked, let them come to room temperature so they separate easily. Slice the chicken into thin strips so they cook quickly. Julienne the carrots, shred the cabbage, mince the garlic, and julienne the scallions. Measure and mix the sauce ingredients before you heat the wok.

2-Second Step: Handle the noodles Check if noodles are raw or pre-cooked. For raw noodles, boil until al dente, rinse with warm water, and drain. For pre-cooked noodles, let them reach room temperature. Toss cooked noodles with a teaspoon of oil to prevent sticking if they seem clumpy. Using the right noodle type is key to restaurant style texture.

3-Third Step: Marinate the chicken In a medium bowl, combine chicken with cornstarch, 2 teaspoons water, 2 teaspoons oil, and 1 teaspoon oyster sauce. Let the chicken sit for 10-15 minutes while you prepare vegetables and sauce. This light coat of cornstarch helps lock moisture and gives a silky exterior when seared.

4-Fourth Step: Make the sauce In another bowl, dissolve 1/8 teaspoon salt and 1/8 teaspoon sugar in 2 tablespoons hot water. Then mix in 1 tablespoon light soy sauce, 4 teaspoons dark soy sauce, 1 teaspoon sesame oil, and 1/8 teaspoon white pepper to create the sauce. Taste quickly and adjust one small element if needed; for more color, add an extra teaspoon of dark soy.

5-Fifth Step: High-heat searing Heat a wok over high heat until very hot, then add 2 tablespoons oil. Spread the chicken in a single layer and sear until browned, about 2-3 minutes per side depending on thickness. Do not overcrowd; sear in batches if needed. Remove the chicken and set aside.

6-Sixth Step: Stir-fry the vegetables Add a splash more oil to the hot wok, then stir in the minced garlic and cook 10 seconds until fragrant. Add the shredded cabbage and julienned carrots and stir-fry on high for 1 minute. Push the veggies to the side and pour 1 tablespoon Shaoxing wine or dry sherry around the perimeter of the wok so the alcohol evaporates and lifts flavor.

7-Seventh Step: Combine chicken, noodles, and sauce Return the seared chicken and the noodles to the wok. Pour the prepared sauce over the top and mix from the bottom up for 30 seconds, using tongs or chopsticks to toss and separate the noodles so every strand gets sauced. Lower heat to medium, cover, and cook for 1 minute to let flavors marry.

8-Eighth Step: Final texture check and finish Uncover and stir-fry the noodles. If they look dry, add 1/4 cup water or stock and stir until the noodles are loose, slippery, and heated through. Add 2 cups bean sprouts and 2 scallions, stir-fry for 1 more minute, then serve immediately. The noodles should be glossy and the vegetables crisp-tender like a restaurant style chicken lo mein.