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1
Boil the noodles according to package instructions.
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2
Drain in colander in the sink and rinse under cold tunning water.
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3
Shake the colander to drain off excess water and pat noodles dry with a towel.
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4
Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
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5
Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
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6
Transfer noodles to a paper towel-lined plate and season with salt to taste.
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7
Set aside.
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8
Discard any excess oil and wipe out the pan.
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9
OR.
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10
Can use bought chow mein noodles (much easier).
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11
Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
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12
Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
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13
Heat the skillet over high heat.
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14
Heat the remaining 2 Tablespoons peanut oil until very hot.
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15
Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
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16
Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
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17
Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
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18
Add the water chestnuts.
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19
Spread the ingredients to the outside of the pan to form a well in the center.
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20
Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
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21
Stir in the bean sprouts and snow peas.
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22
Sprinkle with cashew pieces.
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23
Season generously.
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24
Serve over white rice and serve the chow mein noodles on the side.
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25
Enjoy!
