Chicken Lo Mein

Ingredients

• 8 oz dried Chinese egg noodles
• 1 lb boneless skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil, divided
• 2 cups shredded cabbage
• 1 medium carrot, cut into thin matchsticks
• 3 scallions, sliced
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 2 tbsp water

Step-by-step instructions

1. Boil noodles according to package directions until just tender. Drain well. Mix soy sauce, oyster sauce, sesame oil, sugar, and water in a small bowl.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook chicken for 5 to 7 minutes, stirring, until it reaches 165°F (74°C). Transfer to a plate.
3. Add remaining vegetable oil, cabbage, carrot, and scallions. Stir-fry for 3 to 4 minutes until tender-crisp. Add garlic and cook 30 seconds.
4. Return chicken, add drained noodles and sauce, and toss for 2 to 3 minutes until everything is hot and evenly coated. Serve immediately.

Ingredient substitutions

• Use spaghetti if egg noodles are unavailable, following its package directions.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat to 165°F (74°C) with a small splash of water.

What to serve with it

Serve with steamed edamame or a fresh cucumber salad.