Ingredients
Scale
- 16 oz Fresh Chinese Egg Noodles
- 1 lb Chicken Breast or Thigh
- 1 tablespoon Vegetable Oil
- 2 ½ cups Stir Fry Vegetables
- 1 stalk Scallion
- 2 teaspoons Toasted White Sesame Seeds
- ½ cup Chicken Stock
- 2 Tablespoons Oyster Sauce
- 1 ½ Tablespoons Dark Soy Sauce
- 1 ½ Tablespoons Low Sodium Soy Sauce
- 1 teaspoon Cornstarch
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Brown Sugar
- 1 teaspoon Ginger
- 3 Cloves Garlic
- 1 teaspoon Chili Garlic Sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai Chili Pepper Flakes
Instructions
- Prepare the lo mein sauce by combining chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, ginger, and minced garlic in a bowl.
- Marinate the chicken in one tablespoon of the sauce.
- Boil the noodles for 1-2 minutes less than package instructions, then rinse with cold water.
- Stir-fry the marinated chicken in vegetable oil until fully cooked, then remove from pan.
- Stir-fry the vegetables for 2-3 minutes until tender but crisp.
- Combine boiled noodles and the rest of the sauce, toss everything for 1-2 minutes, and return the chicken to the pan.
- Garnish with scallions and sesame seeds before serving.
Notes
Using fresh, high-quality ingredients enhances flavor.
You can switch protein types or vegetables according to preference.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 900
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 33
- Cholesterol: 70