Heat water to boiling in a large pot or dutch oven. Cook the lo mein noodles just to al dented, according to package directions. Drain well and set aside.
10 ounces lo mein noodles
While the noodles are cooking, toss the chicken with toasted sesame oil, salt and pepper in a medium bowl.
16 ounces boneless skinless chicken breast, 1 tablespoon toasted sesame oil, 1 teaspoon sea salt, ½ teaspoon black pepper
Add one tablespoon of extra virgin olive oil to a wok or deep skillet over medium-high heat. Add the seasoned chicken and cook until done, flipping halfway through, about 3 to 4 minutes.
3 tablespoons extra virgin olive oil
Stir in the garlic and ginger in and cook for one minute, stirring constantly. Remove everything from the skillet and set aside.
1 tablespoon minced garlic, 1 tablespoon ginger paste
Add two tablespoon of extra virgin olive oil to the clean skillet. Add the carrots, mushrooms and red bell pepper and cook for 3 minutes, stirring frequently.
1 ½ cups carrots, 4 ounces mushrooms, 1 red bell pepper, 3 tablespoons extra virgin olive oil
Add the snow peas and cook for 2 minutes, stirring frequently.
6 ounces snow peas
While the veggies are sautéing, combine the stir fry sauce ingredients in a medium bowl and whisk until combined.
¼ cup chicken broth, ¼ cup soy sauce, 2 tablespoons light brown sugar, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon corn starch, 1 teaspoon toasted sesame oil
Add the chicken and noodles to the veggies in the skillet. Pour in the sauce and gently toss to coat. Bring just to a simmer and cook for 3 to 5 minutes or until the sauce thickens and all the ingredients are heated through.
Garnish with green onions and/or sesame seeds if desired. Serve immediately. Enjoy!
green onions, sesame seeds
ncG1vNJzZmivp6x7rrvMqKWtoZ2avLbAjZympmeTnbakt8SnZKWnXaKyqrqMq5ycoaCafA%3D%3D