Ingredients:

  • 1 pound (450g) fresh or dried lo mein noodles (egg noodles or wheat noodles)
  • 1 tablespoon vegetable oil
  • 1 pound (450g) boneless, skinless chicken breasts, sliced thinly (or pork tenderloin, shrimp, or tofu)
  • 1 tablespoon cornstarch (cornflour in the UK)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms (shiitake or button)
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 2 green onions, chopped
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (or vegetarian oyster sauce alternative)
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon cornstarch (cornflour in the UK)
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/2 teaspoon ground white pepper (or black pepper)

Instructions:

  1. Cook the lo mein noodles according to package directions. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
  2. In a bowl, combine the sliced chicken (or other protein) with cornstarch, soy sauce, and sesame oil. Let it marinate for at least 10 minutes.
  3. In a separate bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, cornstarch, chicken broth, and white pepper. Set aside.
  4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated protein and cook until browned and cooked through. Remove from the wok and set aside.
  5. Add another tablespoon of vegetable oil to the wok. Add the onion, garlic, and ginger and sauté for about 1 minute until fragrant. Add the bell pepper and mushrooms and cook for 2-3 minutes until slightly softened. Add the shredded carrots and bean sprouts and cook for another minute.
  6. Return the cooked protein to the wok with the vegetables. Pour the sauce over the mixture and bring to a simmer, stirring constantly, until the sauce thickens.
  7. Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
  8. Garnish with chopped green onions and serve immediately.