Classic Lo Mein

Instructions

1. 1

   Whisk together all sauce ingredients — Soy Sauce, Oyster Sauce, Dark Soy Sauce (if using), Sesame Oil, Sugar, Cornstarch, Water, and White Pepper — in a small Mixing Bowl until the Cornstarch is fully dissolved. Set aside.

2. 2

   Bring a large Pot of Water to a boil. Cook the Lo Mein Noodles according to package directions until just al dente — usually 3–5 minutes for fresh, 6–8 for dried. Do not overcook; they will finish in the Wok. Drain and rinse briefly under cold water to stop cooking and prevent sticking. Toss with a tiny drizzle of Vegetable Oil and set aside.

3. 3

   Heat a Wok or large Skillet over high heat until smoking. Add 1 tablespoon of Vegetable Oil. If using Chicken Breast, add it in a single layer and cook undisturbed for 1–2 minutes until golden on one side, then stir-fry for another 1–2 minutes until cooked through. Remove to a plate and set aside.

4. 4

   Add the remaining 1 tablespoon of Vegetable Oil to the Wok. Add the white parts of the Green Onions, Garlic, and Ginger. Stir-fry for 30 seconds until fragrant — do not let the Garlic burn.

5. 5

   Add the Red Bell Pepper, Celery, Green Cabbage, and Carrots. Stir-fry over high heat for 2–3 minutes, tossing constantly, until the vegetables are crisp-tender and have a little color.

6. 6

   Add the cooked Lo Mein Noodles and the cooked Chicken Breast (if using) back to the Wok. Pour the sauce evenly over everything. Using Tongs, toss vigorously for 1–2 minutes over high heat until the Lo Mein Noodles are evenly coated, glossy, and heated through.

7. 7

   Remove from heat. Fold in the green parts of the Green Onions. Taste and adjust seasoning with a splash more Soy Sauce if needed. Serve immediately in bowls.

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