Traditional Lo Mein

Cook 1 pound of dried Lo Mein noodles according to package directions. Drain and rinse with cold water, set aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

Add 1 pound of boneless, skinless chicken breast, thinly sliced, and cook until golden brown and cooked through, about 5 minutes. Remove from pan, set aside.

Add 1 medium yellow onion, sliced and 2 cloves of minced garlic and cook until softened, about 2 minutes.

Add 1 cup of sliced carrots, 1 cup of sliced cabbage and 1 cup of sliced bell pepper (any color) and cook for 3 minutes.

Stir in the cooked chicken and noodles back into the wok with vegetables.

In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar and 1 teaspoon of sugar.

Pour the sauce over the noodles and toss everything until heated through. About 2 minutes

Garnish with 2 sliced green onions.