One of the things I love about stir fry dishes like this, is that you barely have to cook the veg. This means not only do they stay sweet and crunchy, but they’re also super quick to cook and they keep their lovely vibrant colour. Also, the kids will eat all the veg in a stir fry. I think it’s that crunchy element. If I served them steamed/boiled carrots, they’ll eat them grudgingly, but quickly stir-fried carrot? No problem whatsoever. There’s no need for complicated or shop-bought sauces for this recipe. This Lo Mein gets its flavour from garlic, oyster sauce, soy sauce, kecap manis and white pepper. There’s enough of the sauce to coat the noodles, chicken and veggies, without having a pool of sauce at the bottom, making everything soggy.
Vegetarian Kway Teow Sticky chicken stir fry Crispy chilli beef noodles Kung Pao chicken Spicy ginger beef stir fry
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This recipe was first published February 2019. Updated May 2023 with new photos, video and a bit of housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
