Chicken and Vegetable Lo Mein

Lo Mein Sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp white pepper

Noodles and Stir-Fry

• 8 oz lo mein noodles (or spaghetti)
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 1 red bell pepper, thinly sliced
• 1 cup shredded cabbage
• 2 green onions, sliced
• Sesame seeds for garnish

1. Cook noodles according to package directions until al dente. Drain and toss with a little sesame oil to prevent sticking.
2. Whisk together all sauce ingredients in a small bowl and set aside.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
4. Add remaining oil to the wok. Add broccoli, snap peas, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Add cabbage and toss for 1 minute.
6. Return chicken to the wok. Add cooked noodles and pour sauce over everything. Toss vigorously for 2 minutes until noodles are evenly coated and heated through.
7. Serve immediately, topped with green onions and sesame seeds.