Hong Kong-Style Chicken Chow Mein

• 14 ounces skinless, boneless chicken breast, thinly sliced
• 1 egg white, beaten
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 (8 ounce) package Chinese egg noodles
• 2 tablespoons vegetable oil, or as needed
• 1/2 cup chicken broth
• 3 spring onions, chopped, or to taste
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon rice wine (sake)
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 teaspoons water
• 2 tablespoons oyster sauce
• 1 cup fresh bean sprouts, or to taste

1. Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
2. Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
3. Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
4. Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
5. Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
6. Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

skinless, egg, cornstarch, sesame oil, noodles, vegetable oil, chicken broth, spring onions, soy sauce, rice wine, ground white pepper, ground black pepper, cornstarch, water, oyster sauce, fresh bean sprouts

Taken from www.allrecipes.com/recipe/255934/hong-kong-style-chicken-chow-mein/ (may not work)