Cook the noodles: Boil noodles according to package directions, drain, and set aside.
Cook the chicken: In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add sliced chicken, season lightly with salt, and stir-fry until cooked through. Remove and set aside.
Stir-fry vegetables: Add the remaining oil, then toss in garlic, ginger, bell pepper, carrot, and cabbage. Stir-fry for 3–4 minutes until slightly tender but still crisp.
Combine: Return chicken to the pan, add noodles, and pour the sauce over everything. Toss well until the noodles are coated and everything is heated through.
Finish: Garnish with green onions and an optional sprinkle of sesame seeds.
👉 This makes a quick 30-minute meal that tastes just like takeout but fresher and lighter.
Would you like me to also share a slow cooker version of Chicken Lo Mein that’s more hands-off, like the ramen one you asked about earlier?
