Chicken Lo Mein

 10 oz Chinese egg noodles

1 tsp sesame oil

2 Tbsp canola oil

2 chicken breasts, sliced thinly

1 red bell pepper, thinly sliced

1 tsp minced ginger

2 garlic cloves, minced

3/4 cup water

1/4 cup lite soy sauce

2 Tbsp cornstarch

1 Tbsp oyster sauce

1 Tbsp vegetable oil

1 carrot , thinly sliced

1/2 cup onion slices

1/2 cup shredded cabbage

1 cup bean sprouts

1.  Cook the egg noodles one minute shy of the directions.

2.  Drain and toss with sesame oil in a bowl to coat.

3.  Heat canola oil in a large skillet or wok over medium-high heat.

4.  Cook the chicken 3-4 minutes on each side until cooked through.

5.  Remove from the pan and add in the red bell peppers, ginger and garlic,  cook them for 1-2 minutes, stirring frequently until just softened.

6.  Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.

7.  Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.

8.  Add in the bean sprouts, toss all the ingredients together well and Serve.