Ingredients:
for the chicken:
6 chicken thighs (about 1 3/4 lb), cut into bite-sized pieces
2 tablespoons oyster sauce
1 tablespoon sesame oil
3 tablespoons soy sauce
1 1 1/2-inch knob ginger, grated
2 big cloves garlic, thinly sliced
sauce:
1/4 cup Shaoxing wine
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon corn starch (optional)
for the veggies:
1 small onion, sliced into half-moons
2 cloves garlic, sliced
1 napa cabbage, sliced
2 zucchini, thinly sliced into batons (I actually used 8 baby zucchini)
2/3 cup matchstick carrots
1 cup mung bean sprouts
8 ears (fresh) baby corn, halved lengthwise
8 oz crimini mushrooms, sliced
1 bunch scallions, cut into 1-inch pieces
2/3 cup snow peas
20 oz dried lo mein noodles
Directions:
THE NIGHT BEFORE (or at least 8 hrs) you want to make the lo mein, place all of the chicken ingredients in a marinating container or resealable bag. Refrigerate.
When you want to make the lo mein. Bring a large pot of water to boil for the noodles. Whisk together the sauce ingredients, set aside.
Add the chicken and the marinade to a large, high walled skillet and saute until the chicken is cooked. Remove to a bowl and cover to keep warm.
Add the onions and garlic to the pan the chicken was in. Saute until the onions were softened. Add the remaining vegetables. Saute until the vegetables start to cook. Add about half of the sauce. Cover for 5 minutes or until the cabbage is well-wilted. Meanwhile, cook the noodles according to package instructions, drain. Uncover the vegetables and saute until tender. Remove the vegetables to a very large bowl and cover to keep warm.
Return the chicken to the pan and cook over medium heat for 1 minute. Stir in the noodles and remaining sauce. If it looks dry, add a drizzle of any (or all) of the sauce ingredients except the cornstarch) Toss until well combined. Add the chicken and noodles to the vegetable bowl. Use tongs to toss and evenly distribute all ingredients. Serve immediately.
Yield: about 6-8 servings