Now, Cook the Chinese egg noodles according to the package instructions. Once the noodles are done strain them immediately & rinse with cold water. Drain the water completely than rub a few drops of oil with the noodles. This will prevent them from sticking to each other. Set aside.
Set a wok or deep bottomed skillet over high heat. Add oil. We will be tossing the veggies in the order hard to soft. The veggies that have a longer cooking time goes in the wok first followed by the veggies that are comparitively tender. This method will ensure that the veggies are cooked just right & still have a good amount of crunch left.
When the oil becomes moderately hot immediately throw in the chopped white parts of the scallion & the carrots. Toss them just for a few seconds.
Next, add the green & the red bell peppers & toss them for a few seconds. Remove the veggies from the wok and set aside.
In the same wok and in the same hot oil add the marinated chicken pieces and saute them for about 2-3 mins or until cooked. They will remain nicely juicy & tender. Bring out the cooked chicken from the wok and set aside.
Next, throw in the chopped garlic to the hot oil & sauté for a few seconds. Immediately add back the cooked chicken. Give them a good mix.
Next, add the cooked noodles & the Lo Mein sauce. Give eveything a good mix either with the help of a tong or the spatula. The Noodles should be well coated with the Lo Mein sauce.
Add back the cooked veggies & mix well.
Turn off the heat and add the softest veggies like the scallions & the bean sprouts. Toss them with the Chicken Lo Mein. The residual heat will slowly wilt the scallions and the bean sprouts.
Serve hot. Enjoy!