Prep and boil the noodles
Bring a large pot of salted water to a boil.
Cook lo mein noodles according to package instructions until just al dente.
Drain and set aside to prevent overcooking. For a glossy finish, toss with a tiny drizzle of sesame oil and a pinch of salt.
Cook the chicken
Pat dry the chicken slices and season with a light pinch of salt and pepper.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add chicken in a single layer; cook until browned and cooked through, about 4–6 minutes. Remove from the pan and set aside.
Sauté aromatics and vegetables
In the same pan, add the remaining tablespoon of oil.
Add minced garlic; sauté for about 30–60 seconds until fragrant (do not burn).
Add mixed vegetables. Stir-fry until they are bright-tender-crisp, about 3–5 minutes. If you like softer veggies, cook a bit longer.
Prepare the sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil until well combined.
Combine everything
Return the chicken to the pan with the vegetables.
Add the drained noodles and the sauce mixture.
Toss everything together gently but thoroughly to coat, then stir-fry for another 2–3 minutes to let the flavors meld and the sauce glaze the noodles.
Season and finish
Taste and adjust with salt and pepper as needed.
Remove from heat and sprinkle with sliced green onions for a fresh crunch and color.
Serving suggestions:
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