Chicken Lo Mein Restaurant Style

250 g boneless skinless chicken thighs, in thin strips
1 tsp SIDS CRAZY SALT
2 tsp cornflour
2 tsp water
2 tsp rice bran oil, plus more for cooking
1 clove garlic, minced
4 cups shredded cabbage
2 carrots, julienned
1 tbsp shaoxing wine or dry cooking sherry
500 g fresh lo mein egg noodles
1 tbsp light GF soy sauce
4 tsp dark soy sauce
1 tsp sesame oil
Pinch of salt
Pinch of sugar
2 cups bean sprouts
2 spring onions, julienned

If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al denté, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
In a medium bowl, combine the chicken with SIDS CRAZY SALT, 2 teaspoons each of cornflour, water and oil.
In a wok over high heat, add 2 tablespoons oil and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl and set aside.
Add another couple tablespoons of oil to the wok and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about ¼ cup water to the noodles to loosen them up a bit and shake them with a fork.
Cover the wok for one minute. Remove the cover and add the light soy sauce, dark soy sauce, sesame oil, salt and sugar. Stir-fry for 30 seconds, and add the bean sprouts and spring onions. Stir-fry for one more minute and serve.