To be entirely accurate, this started off as me trying to make lo mein and then turned into something that is sort of like lo mein, and also fresher, brighter and better than the takeout lo meins that I’ve had in my life. You can play with the recipe to try out different vegetables, omit the chicken or swap it for your favorite protein, and just generally have fun making this one your own. However, the big hit of ginger and garlic is what makes the dish for me, so I don’t recommend dialing those down.

Also: Be warned that this recipe as written makes enough for a small army, which is perfect in this house because it means dinner AND lunches for our big eaters. Feel free to cut it in half for a family of four that eats moderately and doesn’t want a lot of leftovers.

6 tablespoons neutral oil of your choice (canola, peanut, grapeseed, etc)
20 oz. Chinese style noodles, or substitute something like spaghetti as needed
6 cloves garlic, roughly chopped
1/2 cup peeled, thinly sliced fresh ginger
12 scallions
1 1/2 lbs boneless skinless chicken breasts, cut into small (1/2 inch) cubes
8 oz shiitake mushrooms, sliced
3 medium carrots, shredded
2 cups snow peas, sliced diagonally into 1/2 inch pieces
3/4 cup low sodium tamari or soy sauce
1 1/2 tablespoons toasted sesame oil
1 tablespoon rice wine vinegar OR sherry vinegar (I am more likely to have sherry vinegar in the cabinet, so that’s what I use)
1/4 tsp. crushed red pepper flakes (optional)
Cook the noodles according to package directions; drain and rinse.
Roughly chop 6 of the scallions, reserving the rest for later.
In a food processor, combine the roughly chopped scallions, garlic, and sliced ginger and pulse until they’re very finely chopped.
In a large pot over medium-high heat, warm the oil. Add the cubed chicken and the finely chopped garlic and ginger mixture and cook, stirring frequently, until the chicken is just opaque but not fully cooked through.
Add the shiitake mushrooms to the chicken, stir well, and cook for 2 minutes.
Add the snow peas and shredded carrots to the pot and cook, stirring frequently, for 3-5 minutes, until the vegetables are crisp-tender and the chicken is cooked.
Whisk together the tamari, sesame oil, vinegar and red pepper flakes (if using). Pour over the chicken and vegetables and mix well.
Finely slice the remaining 6 scallions. Add the cooked noodles and scallions to the chicken mixture and toss for 1-2 minutes to warm the noodles and thoroughly combine all the ingredients.
Remove from the heat and serve immediately.