Description
A quick and flavorful chicken lo mein stir-fry with fresh ginger, perfect for a busy weeknight dinner.
Ingredients
Scale
- 8 oz lo mein egg noodles
- 2 tablespoons vegetable oil
- 1 lb boneless skinless chicken breasts, thinly sliced
- Salt and pepper to taste
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage
- 3 green onions, sliced
- For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook lo mein noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes. Set aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Season chicken with salt and pepper. Add chicken in a single layer and cook until golden and cooked through, about 4-5 minutes per side. Remove chicken from wok and set aside.
- Add remaining 1 tablespoon oil to wok. Add ginger and garlic and stir-fry for 30 seconds until fragrant.
- Add bell pepper and cabbage. Stir-fry for 2-3 minutes until slightly tender.
- Return chicken and noodles to wok. Pour sauce over everything and toss to combine. Cook for 1-2 minutes until heated through and sauce coats noodles.
- Garnish with green onions and serve immediately.
Notes
For a vegetarian version, substitute chicken with extra-firm tofu or mushrooms. You can add other vegetables like snap peas or carrots.
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 48g
- Protein: 38g