Servings: 4

Total: 30 min

Ingredients

Sauce

• ¼ cup low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar or honey
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp cornstarch, optional (for thicker sauce)
• 1–2 tbsp water, to loosen sauce if needed

Lo Mein

• 8 oz lo mein noodles or spaghetti
• 1 lb boneless, skinless chicken breast, sliced thin
• 1 tbsp avocado or vegetable oil
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 2 cups shredded cabbage or bok choy
• 1 cup snap peas or broccoli florets
• 3 green onions, chopped
• Sesame seeds or chili flakes, optional garnish

Directions

1. Boil noodles according to package directions. Drain and set aside.
2. Whisk together all sauce ingredients in a bowl. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Cook chicken 4–5 minutes until browned and cooked through. Remove and set aside.
4. In the same skillet, stir-fry carrots, bell pepper, snap peas, and cabbage for 4–5 minutes until just tender but still crisp.
5. Return chicken to the skillet. Add cooked noodles and pour sauce over everything. Toss to coat and cook 2–3 minutes until heated through.
6. Top with green onions, sesame seeds, and chili flakes if desired. Serve hot.