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8 oz. noodles - wide ribbon, fresh if possible

1 lb. chicken breast or thigh (cut to bite-size pieces)

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can also sub for tofu, pork, shrimp or beef as the protein

2 Tbsp. Vegetable Oil (can use sesame oil)

Vegetables to Stir Fry ~ 3 cups total

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onions, mushrooms, shredded carrots, baby bok choy, broccoli, snow peas

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Lo Mein Sauce/Garlic Chili Oil Sauce:

3 cloves garlic (minced)

1 or 2 tbsp. dark soy sauce/regular of half of each (thicker, slightly sweeter soy sauce)

2 to 3 teaspoons Chinese black vinegar (dark with a malty, smoky flavor)

2 tbsp. oyster sauce (adds umami/subtle sweetness)

1 tsp. toasted sesame oil

½ teaspoon ginger (grated)

¾ tsp. sugar or brown sugar (optional)

1 Tbsp. chili garlic sauce (Momofoku)

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To thin - add chicken stock or water, to thicken add 1 tsp. cornstarch

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Optional for more spice:

1 teaspoon Lao Gan Ma Spicy Chili Crisp (use sparingly, it's salty)

1 teaspoon Thai chili pepper flakes

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Optional for garnish:

1 stalk scallion (chopped)

cilantro

2 teaspoons toasted white sesame seeds (for garnish)

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1. Make the sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.

2. Marinate the chicken with on tablespoon of the prepared sauce and start prepping the vegetables.

3. Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.

4. Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.

5. Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together.

6. Garnish with chopped green onion, cilantro and sesame seeds. Serve and enjoy!