Ingredients
- 200 g lo mein noodles or spaghetti
- 1 tablespoon canola oil
- 450 g chicken breast, thinly sliced
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1 bell pepper, thinly sliced
- 1 cup cabbage, shredded
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon halal oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Cook noodles according to package instructions, drain, and toss lightly with oil.
- Heat oil in a wok or pan over medium-high heat.
- Add chicken and cook for 4–5 minutes until fully cooked. Remove and set aside.
- In the same pan, sauté garlic for about 30 seconds.
- Add carrot, bell pepper, and cabbage, and stir-fry for 2–3 minutes.
- Return chicken to the pan and add cooked noodles.
- Mix sauce ingredients in a bowl and pour over noodles.
- Toss everything together and cook for 2–3 minutes until sauce thickens.
- Add green onions, toss again, and serve hot.
Notes
- Use halal-certified oyster sauce to keep the recipe compliant.
- Toss noodles with oil after cooking to prevent sticking.
- Add chili paste or hot sauce for a spicy version.
- Substitute chicken with shrimp, beef, or tofu if desired.
- Add vegetables like broccoli or mushrooms for variation.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat with a splash of water to loosen noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
