Ingredients:

  • oz (400 g) Lo Mein Noodles (fresh or dried)
  • lb (450 g) Chicken breast or firm Tofu, sliced thinly
  • Tbsp Cooking Oil (Peanut or Canola), divided
  • /4 cup (60 ml) Soy Sauce (low sodium preferred)
  • Tbsp Dark Soy Sauce
  • Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • tsp Toasted Sesame Oil
  • tsp Rice Vinegar
  • Tbsp Brown Sugar
  • /4 tsp White Pepper
  • Tbsp Water or Chicken Broth
  • cloves Garlic, minced
  • tsp Ginger, freshly grated or minced
  • /2 medium Yellow Onion, sliced thinly
  • medium Carrot, julienned or thinly sliced
  • cups Bok Choy or Napa Cabbage, roughly chopped
  • cup Bean Sprouts
  • stalks Green Onions, sliced thinly (for garnish)

Instructions:

  1. Prep Work (Mise en Place): Slice protein and vegetables. Whisk together all sauce ingredients (Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sesame Oil, Rice Vinegar, Brown Sugar, White Pepper, Water/Broth) in a small bowl; set aside. Cook noodles according to package directions until just shy of al dente. Drain immediately and toss with a drizzle of oil to prevent sticking.
  2. Sear Protein: Heat 1 Tbsp of cooking oil in a large wok or high-sided frying pan over high heat until shimmering. Add chicken/tofu. Stir-fry quickly until browned and cooked through (about 2-3 minutes). Remove from the wok and set aside.
  3. Aromatics & Hard Veg: Add the remaining 1 Tbsp of oil to the hot wok. Add the garlic, ginger, white parts of the green onions, and sliced onions. Stir-fry rapidly for 30 seconds until fragrant. Add carrots and the white parts of the bok choy stems; stir-fry for 1 minute.
  4. Combine & Sauce: Return the cooked protein to the wok. Add the pre-cooked noodles and the leafy parts of the bok choy. Pour the pre-mixed sauce evenly over the mixture.
  5. Toss & Finish: Using tongs, rapidly toss everything together, lifting the noodles to ensure they are evenly coated (about 1–2 minutes). The sauce should thicken slightly and cling to the noodles.
  6. Final Touches: Remove the wok from the heat. Immediately stir in the bean sprouts and the remaining toasted sesame oil (if not already mixed in the sauce). Toss once more.
  7. Serve: Portion immediately into bowls. Garnish generously with the reserved green onion tops.