Ingredients

The following ingredients have 4 Servings
  • 6 ounces dry lo mein noodles
  • 1 medium skinless boneless chicken breast (, cut into 1" chunks; omit if vegetarian)
  • 3 Tablespoons cooking oil (, divided)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon minced fresh ginger
  • 1 red bell pepper (cut into thin strips)
  • 1/3 cup shredded carrots
  • 1/2 cup bok choy (, cut into strips)
  • 1/4 cup snow peas (OR snap peas )
  • salt and black pepper (to taste)
  • 1/3 cup coconut aminos (, can sub with gluten free tamari or regular soy sauce if not following a gluten free diet)
  • 3 Tablespoons oyster sauce
  • 1 tablespoon apple cider vinegar (, may sub with rice wine vinegar if not Whole30/paleo/keto.)
  • 2 teaspoons coconut sugar
  • 2 teaspoons sesame oil
  • 2 Tablespoons arrowroot powder
  • 2/3 cup water (, plus more as needed to thin out sauce)
  • 1 teaspoon Red Boat fish sauce
  • 1/2 teaspoon dark soy sauce
  • 1-2 teaspoons chili garlic paste (, red pepper chili flakes or Sriracha sauce - optional or to taste)
  • Lunch containers

Instruction

  • Cook noodles according to package directions. Drain and set aside.
  • While the noodles are cooking, whisk together all the ingredients for the sauce. Set aside.
  • Heat 1 tablespoon oil in a large non-stick wok or skillet on medium-high heat. Add chicken and cook until browned on both sides, about 5-6 minutes. Transfer chicken to plate and set aside.
  • Add remaining oil to the same skillet, add garlic and ginger and cook for 30 seconds, until fragrant. Add red peppers, carrots, bok choy, snow peas and cook for 1-2 minutes, until tender crisp.
  • Add drained noodles and cooked chicken breasts back into the same pan. Pour the sauce over noodles, toss and coat well, using tongs. Turn the heat high to allow the sauce to bubble and thicken and add more water if the sauce is too thick. Season with salt and black pepper. Toss again and serve immediately and sprinkle with green onions and sesame seeds if desired.
  • For meal prep, divide the noodles into separate lunch containers.