Chicken Veggie Lo Mein

Here's the thing with this recipe, the amounts really vary based on how much you want to cook. I'll put in the approx amounts to feed 6 teen/adults. Good hearty portions with a few seconds if wanted. Add in any veggies you want, I've included the ones we like. Can use other meat, or no meat at all too!

Ingredients:

2 bunches broccoli (small-regular sized bunch, don't use the stems) 

1/2 -1 bundle asparagus

1/2-3/4 of a 16 oz bag sugar snap peas

1-2 carrots or baby carrots

About 12 oz noodles - I use a rice ramen noodle. Any ramen noodle, thin spaghetti, or lo mein type noodle will work just fine too.

1 lb chicken, sliced very thin and bite size pieces

Sauce Ingredients:

6 TB soy sauce

2 TB sugar

3 tsp sesame oil

1 tsp ground ginger

1 tsp Sriracha sauce, or more to taste if you want a little more heat

Mix together with a fork or wisk, then set aside. (You can do more sauce if wanted, but you don't want this to be too liquidly/strong.)

-Chop up all veggies into 1" pieces. Coat with olive oil and then toss in a large wok/fry pan. Put a little bit of water in the bottom of the pan, cover with a lid, and steam/cook veggies until just soft, about 20 min, stirring several times. While veggies are cooking, cook chicken:

-Coat chicken in olive oil and a little bit of soy sauce, then cook chicken in an oiled skillet pan until cooked through. 

-Cook noodles according to directions. I start the noodles while the chicken is cooking. Ramen noodles are done quickly, if you are using a pasta or noodle that cooks longer, start them while you cook the veggies. Drain noodles once cooked, don't over cook them. 

Once the veggies, chicken and noodles are cooked, combine all together in the large veggie fry pan, toss with sauce and serve!