Ingredients:

  • 8 oz (225 g) chow mein noodles, dried
  • 1 tablespoon (15 mL) vegetable oil
  • 1 cup (150 g) boneless, skinless chicken breast, sliced thinly
  • 1 cup (150 g) bean sprouts
  • 1 medium carrot, julienned
  • 1 bell pepper (red or green), sliced
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) soy sauce
  • 1 tablespoon (15 mL) oyster sauce
  • 1 teaspoon (5 mL) sesame oil
  • 2 tablespoons (30 mL) soy sauce
  • 1 tablespoon (15 mL) oyster sauce
  • 1 teaspoon (5 mL) cornstarch
  • 2 tablespoons (30 mL) water
  • Pinch of black pepper

Instructions:

  1. Boil water in a pot, add chow mein noodles, and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
  2. In a bowl, combine soy sauce, oyster sauce, cornstarch, water, and black pepper. Stir until smooth.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until browned and cooked through (about 4-5 minutes). Remove chicken and set aside.
  4. In the same skillet, add garlic and cook for 30 seconds. Add the carrot, bell pepper, and green onions, and stir-fry for 2-3 minutes until they start to soften.
  5. Add cooked noodles and chicken back into the skillet. Pour the prepared sauce over the mixture and toss to combine. Stir-fry for an additional 2-3 minutes until heated through and sauce thickens slightly.
  6. Stir in the bean sprouts and sesame oil, cooking for an additional minute.
  7. Plate your chow mein and enjoy hot!