Directions

• Bring the water to a boil
  Turn the heat on and bring a pot of water to a rolling boil. This water will be used to cook the noodles, so start it early to save time.
• Slice and marinate the chicken
  Slice the chicken thinly so it cooks quickly and absorbs flavor faster. Place it in a mixing bowl. Add sliced garlic and julienned ginger (or finely grated ginger if preferred). Season with salt, Chinese cooking wine, black pepper, and baking soda. Mix well until evenly coated, then set aside to marinate.
• Prepare the vegetables
  Cut the vegetables into bite-sized pieces. Use any vegetables you have available, keeping the scallions separate to add at the end.
• Mix the Lo Mein sauce
  In a bowl, combine soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Chinese cooking wine, and peanut butter. Break up the peanut butter slightly; it does not need to be fully dissolved. Pour in the water and mix to finish the sauce.
• Cook the noodles
  Add the fresh lo mein noodles to the boiling water and cook just until tender. Be careful not to overcook them, as they will finish cooking in the wok. Once ready, drain and shake off excess water.
• Stir-fry the chicken
  Heat a wok over high heat until smoking hot, about 30 seconds. Add the marinated chicken and stir-fry. Because the chicken is sliced thinly, it should change color within about a minute.
• Add the vegetables
  Add all the vegetables except the scallions to the wok. Stir-fry together with the chicken for about a minute until just tender.
• Combine noodles and sauce
  Add the drained noodles to the wok, followed by the prepared Lo Mein sauce. Reduce the heat to medium and mix thoroughly so the noodles are evenly coated. Continue stirring until most of the sauce is absorbed and the noodles are well mingled.
• Finish and serve
  Once the sauce is mostly gone, turn off the heat to prevent sticking. Toss in the scallions and give everything a final stir. Serve immediately while hot.