Ingredients:

  • 1 pound (450g) fresh or dried lo mein noodles
  • 1 tablespoon vegetable oil (for tossing)
  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced bell pepper (any color)
  • 1 cup sliced bok choy or other leafy greens
  • 1/2 cup sliced green onions
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (vegetarian oyster sauce for vegetarian option)
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth or vegetable broth
  • 1/2 teaspoon ground white pepper (or black pepper)

Instructions:

  1. Boil lo mein noodles according to package directions until al dente. Drain well and toss with vegetable oil to prevent sticking. Set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, chicken broth, and white pepper until smooth.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove from wok and set aside.
  4. Add ginger and garlic to the wok and sauté for 30 seconds until fragrant. Add carrots and bell pepper and cook for 2-3 minutes until slightly softened. Add bok choy and cook until wilted.
  5. Return chicken to the wok. Pour in the sauce and cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
  6. Add the cooked noodles to the wok and toss to coat evenly with the sauce.
  7. Garnish with sliced green onions and serve immediately.