Ingredients

• 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

Instructions

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.