Ingredients
For the Sauce:
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¼ cup low-sodium soy sauce
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2 tablespoons oyster sauce (or hoisin for a sweeter flavor)
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1 tablespoon sesame oil
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1 tablespoon brown sugar
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1 teaspoon cornstarch
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Optional: 1 tablespoon sriracha or chili garlic sauce (for heat)
For the Lo Mein:
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8 oz lo mein noodles (or spaghetti/ramen/egg noodles)
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1 lb chicken breast or thighs, thinly sliced
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1 tablespoon vegetable oil
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1 cup shredded carrots
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1 cup bell pepper (red, yellow, or green), thinly sliced
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1 cup snow peas or snap peas
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3 cloves garlic, minced
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2 green onions, sliced (plus extra for garnish)
🔪 Instructions
1. Cook the Noodles:
Cook lo mein noodles according to package instructions. Drain and set aside.
2. Make the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, and any chili sauce (if using). Set aside.
3. Cook the Chicken:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add sliced chicken, season lightly with salt and pepper, and stir-fry until cooked through (about 5–6 minutes). Remove and set aside.
4. Cook the Veggies:
In the same pan, add a splash of oil if needed. Stir-fry garlic, carrots, bell peppers, and snow peas for about 2–3 minutes, until slightly tender but crisp.
5. Combine Everything:
Add the cooked chicken and noodles back to the pan. Pour the sauce over top.
Toss everything together over medium heat for 2–3 minutes, until the sauce thickens and coats the noodles.
6. Serve:
Garnish with green onions and serve immediately. Optional: sprinkle sesame seeds or drizzle more sesame oil.