Lo mein is a Chinese type of stir-fried dish in which cooked noodles are added at the end to heat and soak the stir-fry sauce. The ingredients for the stir-fry can be any, beef, chicken, or fish, and vegetables.
- Mix half of the soy sauce, the cornstarch, and water in a medium sized bowl. Add the chicken and stir until well coated in this batter.
- Cook the noodles until done but still firm. Drain, toss with sesame oil, and keep warm.
- Heat half of the peanut oil on medium-high heat in the wok. Add gigner and garlic, if using, and give them a stir for half a minute.
- Add the bok choy and carrots. Cover and cook for about 3 minutes until the bok choy has wilted. Remove and place into a large serving bowl.
- Heat the other half of the peanut oil on medium'high heat. Stir-fry the chicken pieces until cooked through, about 5 minutes.
- Add the vegetables from the bowl to the wok and stir briefly. Add cooked noodles, stir in the remaining soy sauce, cover, and cook for 2 minutes to heat the food.
- Return to the serving bowl and serve straight away.
To cook the noodles, bring a large pot of water to a boil. Carefully add the noodles to the boiling water. Use a wooden spoon to stir, and separate, them. Cook for about 2 minutes, stirring a few times to prevent the noodles from sticking.
To prepared the bok choy, wash the leaves and pat them dry with paper towels - this will prevent oil splatters. On a cutting board, slice the bok choy across the ribs into 1 inch slices.
To cook in the wok, use a medium-high heat.