Chicken Lo Mein

Steps

1. 1

   In a large pot of boiling water, cook noodles according to package instructions until al dente.

2. 2

   Transfer the cooked noodles to a colander and run under cold water to stop the cooking. Drain well.

3. 3

   If noodles are sticky, drizzle them with a little neutral oil and toss to prevent sticking.

4. 4

   While the water comes to a boil, prepare the sauce: In a small bowl, whisk to combine the light soy sauce, dark soy sauce, oyster sauce, vinegar, wine, sesame oil and sugar.

5. 5

   In a 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium-high heat.

6. 6

   Add chicken, season with salt and pepper and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes.

   Start 5-minute timer
7. 7

   Add 1 teaspoon of the garlic and 1 teaspoon of the ginger and cook, stirring, until fragrant, about 30 seconds. Transfer the chicken and aromatics to a plate.

   Start 30-second timer
8. 8

   Add the remaining 1 tablespoon canola oil to the skillet, then add the cabbage, carrots and snow peas; lightly season with salt and pepper.

9. 9

   Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Start 5-minute timer
10. 10

    Add the remaining garlic and ginger and stir until fragrant, about 30 seconds.

    Start 30-second timer
11. 11

    Add the cooked chicken, bean sprouts, cooked noodles and sauce to the skillet.

12. 12

    Cook, tossing with tongs, until the mixture is well combined and most of the liquid is absorbed, about 2 minutes.

    Start 2-minute timer
13. 13

    Add the scallions and toss to combine.

14. 14

    Serve warm and top with additional scallions for garnish.