6 oz. lo mein noodles (substitute spaghetti or linguine noodles if you can't find lo mein noodles)
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth
Pinch red pepper flakes
1/2 T canola oil
1 medium chicken breast, cut into bite-sized pieces
1/2 small onion, chopped
1/2 cup matchstick carrots
2 cups shredded cabbage
1 cup snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil
Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside.
In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside.
Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through.
Add in the vegetables, each a few minutes apart, starting with the onion and ending with the mushrooms. Cook just until tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute.
Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.