2 chicken breasts sliced thinly
1 tbsp vegetable oil
10 oz. Chinese egg noodles
1 tsp sesame oil
1 red bell pepper thinly sliced
1 tsp minced ginger
2 cloves garlic minced
2 tbsp canola oil
2 tbsp cornstarch
1 tbsp oyster sauce
1 carrot thinly sliced
1/2 c. onion slices
1 c. bean sprouts
1/2 c. shredded cabbage
3/4 c. water
1/4 c. lite soy sauce
Step 1: Following the package directions, cook the egg noodles a minute shy of what is written on the instructions.

Step 2: Drain the egg noodles when done and transfer them to a bowl with sesame seeds. Toss to coat.

Step 3: In a large skillet or wok, heat the canola oil over medium-high heat. Once the oil is hot, add the chicken to the skillet/wok and sear for about 3 to 4 minutes per side until completely cooked. Set the chicken aside when done.

Step 4: In the now-empty skillet/wok, add the red bell peppers, ginger, and garlic. Cook for about a minute or two, stirring often until just softened. Then, pour in the water and add the soy sauce, cornstarch, vegetable oil, and oyster sauce. Next, add the carrots along with the onion and cabbage. Continue to cook for another 1 to 2 minutes.

Step 5: Return the chicken to the pan, then add the egg noodles and bean sprouts. Toss well and transfer to a serving platter. Serve the chicken lo mein immediately. Enjoy!