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Soft wheat noodles are stir-fried with vegetables and a savory sauce, often with chicken, pork, or shrimp added. This versatile family classic is protein-adaptable and endlessly customizable for any palate.
Bring a large pot of water to a boil. Cook lo mein noodles until just tender, according to package instructions (usually 2-3 minutes for fresh, 5-7 minutes for dry). Drain well and toss with 1 tsp sesame oil to prevent sticking.
While noodles cook, slice chicken thinly against the grain and set aside. Prepare all vegetables: julienne carrots, bell pepper, and trim snow peas. Chop green onions.
In a small bowl, mix soy sauce, oyster sauce, remaining sesame oil, and sugar to create the stir-fry sauce. Stir to dissolve the sugar fully.
Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add sliced chicken and stir-fry for 2-3 minutes until just cooked through. Transfer chicken to a plate.
Add remaining 1 tbsp oil to the wok. Add garlic and sauté for 15 seconds until fragrant, being careful not to burn. Add carrots, bell pepper, and snow peas; stir-fry on high heat for 2 minutes to keep them crisp-tender.
Add cooked noodles, chicken, and sauce to the pan. Toss everything together vigorously over high heat for 1-2 minutes so the noodles are fully coated and heated through.
Sprinkle in green onions, toss once more, and remove from heat. Serve immediately to preserve ideal texture.
