Step 1

Cook the lo mein noodles in a pot of boiling water according to package directions. Drain.

Step 2

Whisk together the broth, soy sauce, hoisin sauce, oyster sauce, sesame oil and cornstarch until smooth and set aside.

Step 3

At the same time as you are working on step one (boiling water for noodles), drizzle the oil in a large saute pan and bring over med-high heat. Add the chicken to the hot oil and sprinkle with salt and pepper. Stir to coat. Cook for 5-8 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken to a side plate.

Step 4

Add the onions to the hot pan and reduce the heat to med-low. Cook the onions for 4-5 minutes, stirring occasionally, until softened and a bit golden. Add the garlic and ginger and stir. Cook for an additional 30-60 seconds until fragrant. Add the cabbage, snow peas, and carrots and stir together. Cook for another 2-3 minutes, stirring occasionally. Add the chicken and cooked, drained noodles to the pan and stir to combine.

Step 5

Add the sauce you whisked together in step 2 to the pan and stir to coat the noodles and ingredients. Cook for another minute and sprinkle with the scallions before serving.