Chow Mein

Cut the chicken or pork into thin strips (about 0.5 cm thick), toss with 1 tbsp soy sauce and cornstarch, and let marinate for 10-15 minutes.

Cook the egg noodles in salted water for 1 minute less than the package directs. Drain, rinse under cold water, and toss lightly with oil so they don't stick together.

In a bowl, whisk together the sauce: soy sauce, oyster sauce, sesame oil, and 3 tbsp water until smooth.

Heat 2 tbsp oil in a wok or wide skillet over high heat. Add the minced garlic and stir-fry for 15-20 seconds until fragrant, taking care not to burn it.

Add the marinated chicken (or pork) and stir-fry for 2-3 minutes, stirring constantly, until lightly browned.

Add the julienned carrot and shredded cabbage, and pour in the remaining oil. Stir-fry over high heat for 2-3 minutes, until the vegetables soften slightly while staying crisp.

Add the cooked noodles, pour in the sauce, and toss quickly for 1-2 minutes until the noodles are evenly coated and heated through.

Sprinkle with chopped green onion, season with extra salt if needed, and serve immediately while hot.