Description

A savory and garlicky stir-fried noodle dish featuring tender chicken, crisp vegetables, and richly flavored lo mein noodles—perfect for a quick weeknight dinner.

Ingredients

1 lb chicken breast, sliced into strips
8 oz lo mein noodles
3–5 cloves garlic, minced
1 tsp grated ginger
2 tbsp soy sauce, divided
1 tsp sesame oil
3 tbsp vegetable oil, divided
1 tbsp cornstarch
1 Fresno chili (optional), sliced
2 scallions, chopped
2 carrots, julienned
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 cup snow peas
1 tbsp hoisin or oyster sauce (optional)

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Instructions

Cook noodles according to package instructions until al dente; drain and toss with sesame oil.
In a bowl, combine chicken, 1 tbsp soy sauce, sesame oil, cornstarch, garlic, ginger, and chili; marinate for 10 minutes.
Heat 1 tbsp oil in a wok; stir-fry chicken until cooked through, about 5 minutes; remove and set aside.
Add remaining oil to wok; sauté garlic, ginger, and scallion whites until fragrant, about 1 minute.
Add carrots, bell pepper, broccoli, and snow peas; stir-fry for 4–5 minutes until tender-crisp.
Add noodles, chicken, remaining soy sauce, and optional hoisin/oyster sauce; toss everything together until heated through.
Garnish with scallion greens and serve immediately.

Notes

Use pre-cooked or dry lo mein noodles, boiled al dente.
Swap in mushrooms, cabbage, or snap peas as needed.
Toss noodles with oil to prevent sticking.
Add chili flakes or Sriracha for more heat.
Use tamari and gluten-free noodles for a gluten-free version.