Homemade chicken lo mein and homemade eggrolls

This recipe focuses on maximizing the griddle’s surface for a truly authentic large-batch stir-fry experience.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 20-30 minutes
Ingredients:
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs or breasts, thinly sliced
2 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1/2 tsp sesame oil
Pinch of white pepper
For the Lo Mein Sauce:
1/2 cup soy sauce (low sodium preferred)
1/4 cup oyster sauce (or vegetarian stir-fry sauce)
2 tbsp dark soy sauce (for color, optional)
2 tbsp Shaoxing wine (or dry sherry)
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp white pepper
1 tbsp cornstarch (mixed with 2 tbsp cold water to form a slurry)
For the Noodles:
1.5 lbs fresh Lo Mein noodles (or dried egg noodles, cooked according to package directions)
2 tbsp sesame oil (for tossing cooked noodles)
For the Vegetables:
3 tbsp cooking oil (vegetable, canola, or peanut)
1 large yellow onion, thinly sliced
2 cups shredded green cabbage
1 cup shredded carrots
1 cup sliced bell peppers (any color)
1 cup snap peas or snow peas
4 cloves garlic, minced
1-inch piece ginger, minced
1 cup bean sprouts (add towards the end)
4 green onions, sliced (for garnish)
Instructions:
Marinate Chicken: In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well and let sit for at least 15 minutes while you prep other ingredients.
Prepare Noodles: Cook Lo Mein noodles according to package instructions until al dente. Drain thoroughly and rinse with cold water to stop cooking. Toss with 2 tbsp sesame oil to prevent sticking. Set aside.
Mix Lo Mein Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), Shaoxing wine, sugar, rice vinegar, sesame oil, and white pepper. Set aside. Just before using, whisk in the cornstarch slurry.
Preheat Griddle: Heat your Blackstone griddle to medium-high heat. Add 1 tbsp cooking oil.
Cook Chicken: Spread the marinated chicken in a single layer on the griddle. Cook for 3-5 minutes per side, or until browned and cooked through. Remove chicken and set aside.
Stir-Fry Vegetables: Add remaining 2 tbsp cooking oil to the griddle. Add sliced onion, cabbage, carrots, bell peppers, and snap peas. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.