Step 1

Add all the ingredients for the chow mein sauce in a medium bowl and stir until the brown sugar dissolves. Add 1 Tablespoon of the marinade to the chicken pieces and set it aside.

Step 2

If using fresh packaged chow mein noodles, soak it in warm water for 2 minutes and then drain well. If using dried egg noodles, cook slightly less than the directions state and drain well.

Step 3

Heat a large pan on medium high heat and add half of the oil. Add the noodles to the pan and spread it to an even layer. Let the bottom of the noodles pan fry for 2 to 3 minutes or until golden brown and crispy. Then flip it over and let the other side crisp up. Remove the noodles and set it aside. See Note 2 for more details.

Step 4

Add the remaining oil to the pan and cook the marinated chicken pieces for 3 to 4 minutes or until fully cooked. Remove the chicken and set it aside.

Step 5

Add the mushrooms, cabbage, red bell pepper, and carrots to the pan and stir fry together for 3 minutes or until the vegetables start to soften.

Step 6

Add the pan fried noodles, the rest of the sauce, and the chicken back to the pan and stir fry everything together for 1 minute. Turn off the heat, then add the bean sprouts and scallions and toss it together. (Note: If your noodles seem dry and you prefer more sauce, add a few tablespoons of chicken stock or water. This can happen if using fresh chow mein noodles.)

Step 7

Sprinkle toasted sesame seeds on top and serve immediately.