Prep time: 20 minutes
Total time: 12 hours (includes overnight marination)
1 boneless, skinless chicken breast cut into 1-inch strips
1 egg white
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 ounces|170 grams fresh lo mein noodles
1 scallion, thinly sliced
2 garlic cloves, minced
¼ head green cabbage, thinly sliced
2 1/2 ounces|70 grams green beans, trimmed and cut into 1 1/2-inch pieces
1 small carrot, julienned
1 baby bok choy, thinly sliced
1/8 ounce|5 grams fresh cilantro
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon sweet soy sauce
lime wedges, for garnish
1. In a medium bowl, whisk the egg white to soft peaks. Toss in the chicken and cornstarch and mix to combine. Refrigerate 24 hours.
2. The next day, bring a large pot of generously salted water to a boil. Add the noodles and cook until soft, 2 minutes. Add in the cabbage, green beans, carrots, and bok choy and cook for 1 to 2 minutes.
3. Meanwhile, heat the oil in a large skillet or wok over medium-high. Add the chicken and cook until browned, 5 minutes. Add in the garlic and cook 1 to 2 minutes. Stir in the scallions and toss to combine. Add in the noodles, vegetables, sweet soy sauce, soy sauce, salt, and pepper toss to coat. Transfer to a bowl and top with cilantro leaves. Serve with lime wedges.