For the Noodles
1 tablespoon peanut oil
6-ounce pack of chow mein egg noodles
For the Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons chicken broth
½ cup warm chicken broth
1 egg, beaten
For the Stir-Fry:
2 tablespoons peanut oil
½ pound thin chicken cutlets, about 3, thinly sliced,
Salt and pepper
4 cups shredded cabbage with shredded carrots
1 clove garlic, crushed
14.5 oz can bean spouts, drained
4 oz can sliced water chestmutdrained
1 bunch of scallions, chopped and divided
Boil the noodles in salted water for 2 minutes, drain, and place on a kitchen towel to dry. Place the noodles in a single layer on the tray of an air fryer and mix with 1 tablespoon of peanut oil. Preheat the air-fryer to 400 degrees. Cook the noodles for 8-10 minutes until crispy, stirring after 5 minutes. Set aside.
For the sauce, combine the oyster sauce, soy sauce, sesame oil, and sugar in a small bowl.
For the stir-fry, heat the oil in a large skillet. Add the beaten egg and scramble. Set aside.
Add the chicken, season with salt and pepper, and cook until no longer pink. Remove to a plate.
Add shredded cabbage mix and garlic, and stir for 1 minute.
Add the bean sprouts, water chestnuts, and half the scallions, toss for 2 minutes, then add sauce, broth, cornstarch slurry, egg, and chicken. Stir-fry until thickened. Place crispy noodles in bowls, top with cabbage mixture, and top each serving with the reserved chopped scallions.