Sliced and cut carrots
Cut chicken thigh into strips
In a mixing bowl, add sesame oil 1 tablespoon, oyster sauce 1 tablespoon, soy sauce 2 tablespoons, garlic powder ¼ teaspoon and sugar ½ teaspoon to marinate chicken thigh.
After that, boil water to cook fresh egg noodles. (Don't over cook the noodles)
Then, drain, rinse with cold water and dry the noodles before pan fried it. Remember to dry the noodles very well.
Pour some oil (around 2 cups) into the pan, then turn on fire medium high wait until the oil is hot enough (around 350F) or put a wooden chopstick into the oil if you see bubble around the chopsticks, it means the oil is hot enough for pan fried. Be careful when you put the noodles into pan.
Pan fried both sides of noodles until it’s little bit golden brown. Next, put the crispy noodles on a paper towel to absorb excess oil.
At the meantime, add some oil into the pan, stir fried carrots and add a pinch of salt. Then, set it a side.
The same thing like snow peas, add some oil into the pan, stir fried snow peas and add a pinch of salt. After that, set them a side.
Pour some oil into the pan and add ginger stir fried little bit. Next, add marinated chicken thigh keep stir fried them little bit and add 1 cup of water until the chicken is cooked. Then, add corn starch mixture (corn starch 1 tablespoon and water 3 tablespoons) to thicken the sauce.
When the sauce is thicken, add cooked carrots, snow peas and some green onion stir them.
Pour the sauce over the crispy pan fried noodles when it is ready to serve.