• 10 oz. dry lo mein noodles
• 1/3 cup matchstick carrot shreds
• 1/2 cup snow peas
• 2 medium skinless boneless chicken breasts, cut into 1 inch chunks
• 2 TBS oil
• 1/2 cup broccoli
• 2 1/2 garlic cloves, minced
• 1/2 tsp. fresh ginger, minced
• 1 red bell pepper, cut into thin strips
• 2 green onions, chopped
• 2 cups napa cabbage, chopped
• Salt and black pepper to taste

For the Sauce

• 1/4 cup soy sauce
• 4 TBS oyster sauce
• 1 tsp. hoisin sauce
• 2 1/2 tsp. dark brown sugar
• 2 tsp. of sesame oil
• 1 1/2 TBS corn starch
• 1/2 cup chicken broth
• 1 to 2 tsp. Sriracha sauce, more or less to your liking

In a large bowl, whisk your sauce ingredients together until well combined and set aside. Cook the noodles according to the package. Drain and set aside. In a large non-stick sauté pan or wok, heat 1 tablespoon of oil on medium to high-heat. Add chicken, salt and pepper, mix and cook until browned on both sides, about 5 minutes, set aside. Add remaining oil to the same pan or wok, add the garlic and ginger and cook for a little less than a minute. Then, add in the red peppers, carrots, broccoli, snow peas, and cook an additional 3 to 4 minutes or until fork tender. Add in napa cabbage and cook until wilted; then, add the noodles and chicken. Pour the sauce over noodles and, using tongs, toss well until coated. Adjust the heat to high temperature to allow sauce to heat up and properly thicken. If too thick, add water slowly to thin out. Toss once more and sprinkle with green onions. Serve and enjoy.