Lo Mein


  • 2 T brown sugar
  • ½ C soy sauce
  • 2 T oyster sauce
  • 2 t hoisin sauce
  • 2 t sesame oil
  • 2 t pepper
  • 3 chicken thighs, skin/bone removed, sliced into 1” pieces
  • 2 T soy sauce
  • 2 t fresh ground ginger
  • 3 cloves garlic, minced
  • ½ cabbage, shredded
  • 1 C shredded carrots
  • 1 large onion, chopped
  • 16 oz lo mein noodles (often advertised as flour stick noodles in Asian food markets)


  1. In a medium sized bowl, whisk brown sugar, ½ C soy sauce, oyster sauce, hoisin sauce, sesame oil, and pepper. Set aside.
  2. In a gallon bag, add sliced chicken, 2 T soy sauce, ginger, and garlic. Mix together until chicken is coated. In a large saute pan, cook chicken in olive oil until done. Remove from pan and set aside. Drain liquid from the pan.
  3. While chicken is cooking, boil noodles according to package directions.
  4. In the saute pan, cook veggies until onion becomes translucent. Add chicken, noodles, and set aside sauce. Mix together until all the noodles are coated and veggies/chicken are mixed in evenly.
  5. Serve with egg rolls and enjoy!

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