Ingredients
Scale
- 8 ounces lo mein or egg noodles
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil, divided (or use avocado oil for a healthier option)
- 4 cloves garlic, finely minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots (fresh or frozen works fine)
- 2 cups baby spinach or bok choy, roughly chopped
- 3 tablespoons low-sodium soy sauce (substitute tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for depth of flavor)
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- 2 green onions, sliced, for garnish
- Sesame seeds for topping (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package instructions until al dente, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the noodles are cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, stirring frequently for about 30 seconds until fragrant but not burnt. This step is where the magic starts—garlic that’s toasted just right adds that deep, warm flavor I adore from my grandmother’s kitchen.
- Add the sliced onion, red bell pepper, and shredded carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, keeping that fresh crunch that balances the soft noodles.
- Return the cooked chicken to the skillet along with the drained noodles. Pour in the soy sauce, oyster sauce (if using), toasted sesame oil, and red pepper flakes. Toss everything together gently but thoroughly, making sure the noodles are evenly coated and heated through, about 2-3 minutes.
- Just before serving, stir in the baby spinach or bok choy and cook until wilted, about 1 minute. This adds a lovely burst of green and nutrients, something I always try to sneak into our meals.
- Remove from heat, garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately and watch your family dig in!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International