Ingredients

• 8 oz (225g) fresh lo mein or spaghetti noodles (or rice noodles for gluten-free)
• 1 tbsp neutral oil (peanut, avocado, or canola)
• 1 lb (450g) boneless chicken breast or thigh, sliced thin
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1½ cups shredded cabbage
• 1 carrot, julienned or shredded
• 2 green onions, sliced (white + green parts separated)
• 1 tbsp sesame oil

For the sauce:
• 3 tbsp soy sauce or tamari
• 1 tbsp oyster sauce (or hoisin for vegetarian)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar or honey
• ¼ tsp red pepper flakes (optional)

Instructions

Cook noodles according to package; drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
Whisk all sauce ingredients in a small bowl.
Heat neutral oil in a large skillet or wok over high heat. Add chicken; stir-fry 4–5 min until cooked through. Remove and set aside.
In same pan, add garlic, ginger, and white parts of green onions; stir 30 sec. Add cabbage and carrot; stir-fry 2–3 min until crisp-tender.
Return chicken and noodles to pan. Pour sauce over; toss everything together 2–3 min until glossy and heated through.
Remove from heat. Stir in green onion tops and remaining sesame oil.
Serve hot—ideal with extra chili oil or a sprinkle of sesame seeds!