Chicken Chow Mein with Crispy Noodles

Increase the wok to high heat. Add the remaining 1 tbsp neutral oil, then spread the chicken in a single layer. Sear for 30 seconds, turn, sear another 30 seconds, then stir-fry briefly until mostly cooked. Remove the chicken, leaving any oil in the wok.

Reduce the heat to medium. Add the ginger and cook for about 15 seconds, then add the garlic, mushrooms, and carrot. Stir-fry for 1 minute, just until fragrant and slightly softened.

Raise the heat to high. Return the noodles and chicken to the wok, then add the snap peas. Pour the sauce over everything and toss with a lifting motion for 30 to 45 seconds, until the noodles are evenly coated.

Add the bean sprouts and scallions. Stir-fry for about 1 minute more, just until the scallions soften and the sprouts stay crisp. Serve immediately while the noodles are hot.