1cupBell Pepperssliced (assorted colors for vibrancy)
¼cupSoy Sauce
2tablespoonOyster Sauce
1tablespoonBrown Sugar
1teaspoonSesame Oil
½teaspoonRed Pepper Flakes(adjust to taste)
1tablespoonGreen Onionssliced (for garnish)
1teaspoonSesame Seedstoasted (for garnish)
Instructions
Boil the Lo Mein noodles according to the package instructions until al dente. Drain and set aside.
8 ounce Lo Mein Noodles
In a bowl, marinate the thinly sliced chicken with 1 tablespoon of soy sauce and a pinch of black pepper for about 15-20 minutes.
2 boneless Chicken Breasts
In another bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes. Set the sauce aside.
¼ cup Soy Sauce, 2 tablespoon Oyster Sauce, 1 tablespoon Brown Sugar, 1 teaspoon Sesame Oil, ½ teaspoon Red Pepper Flakes
Heat a tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through. Remove the chicken from the pan and set it aside.
2 tablespoon Cooking Oil
Stir-fry the minced garlic until fragrant, then add the mushrooms, carrots, snow peas, and bell peppers.
2 cloves Garlic, 1 cup Mushrooms, 1 cup Carrots, 1 cup Snow Peas, 1 cup Bell Peppers
Toss the cooked chicken and stir-fried vegetables and cook until the noodles and ingredients are evenly coated with the sauce. Cook for an additional 1-2 minutes.
Transfer the Chicken Lo Mein to a serving dish. Garnish with sliced green onions and toasted sesame seeds for an extra flavor and presentation.
1 tablespoon Green Onions, 1 teaspoon Sesame Seeds
Notes
Add different vegetables or adjust the spice level to suit your taste buds.