Ingredients :

• Fresh chow mein noodles — The yellow egg noodles found in the refrigerated section of Asian grocery stores. They are thinner than lo mein and stand up better to the heat of the wok. If you can’t find them, thin dry egg noodles work fine after a quick boil — just al dente, no more.
• Oyster sauce — This is what gives the roundness and slight sweetness found in Cantonese dishes. Lee Kum Kee brand, the green one with the lady drawing. Don’t skimp on the quantity; it’s the backbone of the sauce.
• Dark soy sauce — Just a tablespoon, but it changes everything. Without it, the dish stays pale and the taste is flat. It brings a caramelized depth that light soy sauce alone cannot provide.
• Chicken broth — This replaces Shaoxing wine here, a Cantonese classic that we can’t use. The broth provides the necessary liquid for the sauce and a savory base without altering the overall flavor. A cube diluted in a bit of hot water works very well.