Also, the kids will eat all the veg in a stir fry. I think it’s that crunchy element. If I served them steamed/boiled carrots, they’ll eat them grudgingly, but quickly stir-fried carrot? No problem whatsoever. There’s no need for complicated or shop-bought sauces too. This Lo Mein gets it’s flavour from garlic, oyster sauce, soy sauce, kecap manis and white pepper. There’s enough of the sauce to coat the noodles, chicken and veggies, without having a pool of sauce at the bottom, making everything soggy. We start off by cooking the noodles. At the same time, fry the chicken in some oil until cooked. Then add in sliced onions and fry for a minute or two. Add in the garlic and stir.
Add in the veggies - I like to use peppers, carrots, spring onions (scallions) and sugarsnap peas (snow peas) and the cooked-and-drained noodles. Then add oyster sauce, soy sauce, kecap manis and white pepper. Stir together and fry until everything is hot and the sauce coats the noodles and vegetables.
Serve topped with more spring onions, sesame seeds and chilli flakes.
If you like this recipe, try some of our other Asian stir fry recipes:
Vegetarian Kway Teow Sticky chicken stir fry Crispy chilli beef noodles Kung Pao chicken Spicy ginger beef stir fry
The Chicken Lo Mein Recipe:
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