Ingredients:

  • 8 oz (225 g) Chow Mein noodles or egg noodles
  • 1 cup (150 g) sliced cooked chicken breast (or tofu for a vegetarian option)
  • 1 cup (150 g) shredded carrots
  • 1 cup (150 g) bean sprouts
  • 1 bell pepper, julienned (any color)
  • 1 cup (150 g) sugar snap peas or snow peas
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) soy sauce (reduced sodium, if desired)
  • 1 tbsp (15 ml) oyster sauce (optional; can substitute with mushroom sauce for vegetarian)
  • 1 tsp (5 ml) sesame oil
  • 2 tbsp (30 ml) vegetable oil (for stir-frying)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the chow mein noodles and cook according to package instructions until al dente. Drain and rinse with cold water.
  2. While noodles cook, chop vegetables and protein. Have them ready for quick access.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic; sauté until fragrant (around 30 seconds). Add shredded carrots, bell pepper, and sugar snap peas. Stir-fry until slightly tender (3-5 minutes).
  4. Incorporate sliced chicken (or tofu) and stir-fry for an additional 2-3 minutes until heated through.
  5. Add cooked noodles to the skillet. Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined and heated through (2-3 minutes).
  6. Stir in sliced green onions and remove from heat. Taste and adjust seasoning if necessary. Serve hot.