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Lo Mein
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Servings: 6
Author: Dianne
Ingredients
  • 1 Lb. Boneless Chicken or other meat
  • 1/2 tsp Seasoned Salt
  • 1/2 tsp. Garlic Salt
  • 1 tsp. Mushroom or dark Soy sauce
  • 1/2 tsp Sugar
  • 2 medium Carrots cut in sticks
  • 2 Cups Broccoli cut in medium pieces
  • 1 Cup Snow Peas
  • 1/2 medium Red Peppers cut in strips
  • 1/2 medium Onion cut in horizontal strips
  • 3 Cups Cabbage cut in chunks
  • 3 Cloves garlic minced
  • 1/2 Tbsp Ginger minced
  • 1 454gm pack Chinese Eggnoodles
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Sesame Oil
Sauce
  • 3 Tbsp Teriyaki Sauce
  • 3 Tbsp Oyster Sauce
  • 2 Tbsp Hoisin Sauce
Instructions
  1. Cut chicken in small pieces and season with salts, soy sauce, and sugar and set aside.
  2. Cut up all other vegetables and keep separate.
  3. Combine sauces in a bowl.
  4. Boil noodles according to package directions (4-5 minutes), strain off water.
  5. Heat a large skillet or wok on high heat. Add oils, when hot, stir fry chicken or meat of choice 2-3 minutes or no longer pink.
  6. Add carrots, garlic, and ginger and stir fry about 1 minute. Add cabbage, broccoli, and snow peas and stir fry another minute.
  7. Stir in sauces, add onions and peppers.
  8. Immediately add noodles and toss together. Remove from heat
Recipe Notes

Best served immediately.

Do not cover with lid for about half an hour to prevent getting soggy.