Ingredients

The following ingredients have 1 Servings
  • 16 ounces Lo Mein noodles ((see notes))
  • 3 tablespoons vegetable oil
  • 8 oz boneless skinless chicken breast, (cut into thin strips)
  • 3 cloves garlic, (minced)
  • 1 teaspoon fresh ginger, (minced)
  • 1 1/2 cup matchstick carrots ((I used pre-cut from store))
  • 2 cups mushrooms, (sliced)
  • 1 red bell pepper, (julienned)
  • 1 cup snow peas
  • 2 cups baby bok choy, (chopped)
  • ¼ cup water
  • 2 scallions, (sliced)
  • 1/2 cup soy sauce ((all-purpose))
  • ½ cup oyster sauce
  • ¼ cup Shaoxing Chinese wine ((see notes))
  • ¼ cup cornstarch
  • 1 tablespoon sugar
  • 2 tablespoons sesame oil
  • ½ - 1 teaspoon ground pepper ((see notes))

Instruction

  • Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside. 
  • While noodles are cooking, prepare the sauce: In a small bowl whisk all the sauce ingredients together. Set aside.
  • Add 2 tablespoons of sauce to the chicken. Set aside.
  • Heat the 1 tablespoon of oil in a large wok or skillet over medium heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
  • Add the other 2 tablespoons of oil to the wok. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 - 4 minutes, until tender, while tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
  • Stir in cooked egg noodles and cooked chicken. Add ½ cup sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
  • Garnish more scallions and black sesame seed, if desired. Serve immediately.