Component
for the noodles
1 tablespoon peanut oil
6 oz package of egg chow mein noodles
For the sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon roasted sesame oil
1 tablespoon of brown sugar
1 tablespoon of cornstarch mixed with 2 tablespoons of chicken broth
½ cup of hot chicken soup
1 egg, beaten
For the popup:
2 tablespoons of peanut oil
Half a kilo of thin chicken patties, about 3, thinly sliced,
salt and pepper
4 cups of shredded cabbage with grated carrot
1 clove of garlic, crushed
14.5 ounces refried beans, drained
4 oz can of water cut into strips
1 bunch of green onions chopped and divided
Arrival instructions
Boil the noodles in salt water for 2 minutes, drain and place on a kitchen towel to dry. Place the noodles in one layer on a tray of an air fryer and mix with 1 tablespoon of peanut oil. Heat the air fryer to 400 degrees. Cook the noodles for 8-10 minutes until they are crispy, stirring after 5 minutes. set aside.
For the sauce, mix the oyster sauce, soy sauce, sesame oil and sugar in a small bowl.
For frying, heat the oil in a large pan. Add the beaten egg and beat. set aside.
Add the chicken, season with salt and pepper and cook until it is no longer pink. Remove to a plate.
Add shredded cabbage mixture and garlic and mix for a minute.
Add the bean sprouts, water chestnuts and half of the green onion, stir for 2 minutes, then add sauce, broth, cornstarch solution, egg and chicken. Fry while stirring until browned. Place crispy noodles in bowls, top with a cabbage mixture, and top each dish with chopped green onions.
