Preparation

• Determine whether your lo mein noodles are raw or pre-cooked. If raw, you will need to boil them before stir-frying. If pre-cooked, let the noodles come up to room temperature.
• In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce.
• In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until dissolved. Then add light soy sauce, dark soy sauce, sesame oil, and white pepper.
• In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple of minutes until browned. Remove from the wok, and set aside.
• Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
• Add the noodles and chicken back to the wok. Add the sauce mixture on top of the noodles, and mix well from the bottom up for about 30 seconds.
• Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If looking dry, add ¼ cup of water or stock and continue stir-frying until loose and heated through. Add the bean sprouts and scallions. Stir-fry for one more minute and serve.