• Boil the noodles according to the package instructions. Set aside in the refrigerator for 20 minutes.

For Lo Mein sauce

• In a glass bowl, combine all the ingredients of Lo Mein Sauce and mix well.
• Add 2 to 3 tablespoons of Lo mein sauce to the boneless chicken pieces. Mix well and marinate the chicken for 15 minutes or until you chop the rest of the vegetables.
• Chop all the vegetables and keep ready.
• Heat 4 tablespoons of cooking oil in a non-stick wok or kadhai. Add chopped ginger and chopped garlic and fry for 1 minute on medium heat or until light brown.
• Then add sliced onion, fry for 30 seconds, and add the marinated chicken pieces. Stir-fry the chicken on high heat for 1 minute. Reduce the flame and cover and cook for 15 minutes or until the chicken is fully done.
• Now add all the chopped vegetables (carrot, marrow, cabbage, colored capsicum). Stir well on high heat for 2 minutes along with 1 teaspoon salt.
• Add boiled noodles to the vegetables, toss well on medium heat and then add the remaining lo mein sauce.
• Cook the noodles along with the sauce, vegetables, and spring onion on medium heat for 5 minutes by constantly stirring.
• Taste the noodles and adjust the salt and sauces. You can add more soy sauce if needed and chili sauce if you want the noodles to be spicier.
• Turn off the heat after 5 minutes and serve hot.