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  • 10 ounces dry lo mein noodles, OR dry spaghetti works too
  • 1/3 cup matchstick carrots shreds
  • 1/2 cup snow peas or snap peas
  • 2 medium skinless boneless chicken breasts, cut into 1″ chunks
  • 2 tablespoons oil
  • 1/2 cup spinach
  • 2 1/2 garlic cloves, minced
  • 1/2 teaspoon minced fresh ginger
  • 1 red bell pepper, cut into thin strips
  • salt and black pepper, to taste
  • 2 green onions, chopped

For the sauce (Double recipe for extra saucy noodles)

  • 1/4 cup dark soy sauce
  • 4 tablespoons oyster sauce
  • 1 tsp hoisin sauce
  • 2 1/2 teaspoons dark brown sugar
  • 2 teaspoons of sesame oil
  • 1 1/2 tablespoons corn starch
  • 1/2 Cup chicken broth
  • 1 – 2 teaspoon Sriracha sauce – to taste


  • In a large bowl, whisk your sauce ingredients together until well combined and set aside.
  • Cook the noodles/spaghetti according to package, Drain and set aside as well.
  • In a large non stick saute pan/wok, heat 1 tablespoon oil on medium high-heat.
  • Add chicken and sprinkle salt and pepper, mix and cook until browned on both sides, roughly 5 minutes or so, set aside.
  • Add remaining oil to same pan/wok, add in the garlic and ginger and cook for about 45 seconds, then add in the red peppers, carrots, spinach & snow peas, then cook and additional 2 minutes, until tender.

  • Add in your drained noodles and the cooked chicken back into the same pan.
  • Pour the sauce over noodles and toss WELL using tongs, making sure its completely coated.
  • Turn the heat to a high temp to allow sauce to heat up and properly thicken
  • feel free to add more water slowly if sauce is too thick.
  • Toss again once more and sprinkle with green onions – serve immediately
  • ENJOY!

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