Ingredients
– 8 oz. lo mein noodles or spaghetti
– 1 lb. boneless, skinless chicken breasts, thinly sliced
– 2 tablespoons vegetable oil
– 2 cups mixed vegetables (bell peppers, carrots, snow peas)
– 4 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon hoisin sauce
– 2 green onions, sliced
– Salt and pepper to taste
Equipment Needed
– Large pot for boiling noodles
– Wok or large skillet for stir-frying
– Cooking spatula or tongs
– Cutting board and knife for chopping
– Measuring spoons
Step-by-Step Instructions
First, start by cooking the noodles according to the package instructions. Once they are cooked, drain them and set aside. In my experience, using a little oil in the pot while boiling the noodles helps prevent them from sticking together. While the noodles are cooking, I heat up my wok over medium-high heat and add the vegetable oil. Once the oil is shimmering, I toss in the sliced chicken and cook until it’s no longer pink, about 3-4 minutes. (See the next page below to continue steps…)