Crispy Chow Mein with Chicken and Vegetables

Slide the noodle cake onto a plate, invert it back into the skillet, and cook the second side for 1 1/2 to 2 minutes until golden and crisp. Transfer to a tray and keep warm in the oven. Repeat with the remaining noodles.

If needed, add the remaining 1 tablespoon of peanut oil to the skillet and increase the heat to high. Add the garlic and onion and stir-fry for 30 seconds until fragrant.

Add the marinated chicken and stir-fry just until the outside turns white. Add the carrot and bok choy stems and cook for 30 seconds, then add the cabbage and bok choy leaves and cook for 1 minute until they begin to wilt.

Give the sauce a quick stir, then pour it into the skillet. Simmer for 1 to 2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables. Place each noodle cake on a plate, spoon the saucy chicken and vegetables over the center, and garnish with scallions before serving immediately.