Start by placing the fresh chow mein noodles in boiling water. Cook them for just a couple of minutes until softened but still slightly firm. Drain and rinse under cold water to stop the cooking process. This keeps them al dente. Toss them with two tablespoons of water and set aside.

In a separate bowl, whisk together oyster sauce, cooking wine, soy sauce, sesame oil, sugar, white pepper, chicken stock, and cornstarch. This sauce is what will coat your noodles and chicken, making each bite delightful.

Heat a tablespoon of peanut oil in a large skillet or wok over high heat. Toss in the sliced chicken and cook for about 4-5 minutes, or until the chicken is golden and no longer pink. Don’t rush this stage; you want that lovely sear.

Once the chicken is done, add garlic and onion to the pan. Stir-fry them for about a minute until fragrant. The aroma will get your taste buds tingling.

Now, it’s time for color! Add the sliced carrot, bok choy stems, shallots, and cabbage to the pan. Stir everything together and cook for another 2-3 minutes. The goal here is to keep the veggies crisp and vibrant.

Push the stir-fried mixture to one side of the pan. In the empty space, add the noodles. Pour the sauce over the noodles. Stir gently to combine everything. The heat will thicken the sauce and coat everything perfectly.

Once everything is heated through and well mixed, remove from heat. Transfer to a serving dish (or serve directly from the pan if you’re feeling casual). Enjoy with chopsticks or a fork, whichever you prefer!