4 Servings 30 min Cook
1 Tbsp Olive Oil
4 Thigh, bone removed Chicken Thigh
2 Tbsp Soy Sauce
2 Tsp Sugar
1 Tsp Sesame Oil
1/2 Tsp Ginger
1 Cup Egg Noodles
1/2 Tsp Pepper Or Hot Sauce
1 Tbsp Olive Oil
2 Cloves, minced Garlic
4 Cup pieces Mushrooms
1 Small Red Bell Pepper
1 Large (7-1/4" to 8-/1/2" long) Carrots
1 Cup Peas
3 Cup Spinach
Slice chicken thighs into strips.
Heat oil in a pan over medium-high heat.
Add chicken and sauté until cooked through and no longer pink, about 7-10 minutes.
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat.
Add garlic, mushrooms, bell pepper, and carrot.
Cook, stirring frequently, until tender, about 3-4 minutes.
Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles, cooked chicken, and soy sauce mixture, and gently toss to combine.
Serve immediately.
