My family loves noodle dishes. Asian noodles dish are at the top of the list. I made this quick chicken and spinach lo mein for lunch and it was a big hit with the kids as well as the adults. I bought these special lo mein style noodles from my Asian store and I just love them. They look really complicated because they are all bunch up into little nests, but they cook out beautifully and easily. This recipe made a big pot of lo mein for my family so we had leftovers for two more helpings the next day. My husband was excited to eat the leftovers so he heated up his portion the next day before I could get to it. When I went to heat up my share, he gave me these sad little puppy dog eyes and did his best impression of "Oliver Twist" and ask for some more please. Good thing I'm so nice... he had half my leftovers too. Oh well, good excuse to make this dish again soon. 
2lbs boneless/skinless chicken breast cut into strips
1lb lo mein style noodles ( or spaghetti)
8oz fresh baby spinach1 1/2 cups sliced carrots
1 Tbs grated fresh ginger
1 Tbs grated or minced fresh garlic
red chili flakes to taste
1 large onion chopped
1 bunch scallions sliced
black pepper (to taste)
Lo Mein Sauce:
2-3 Tbs oyster sauce
3-5 Tbs soy sauce (to taste)
1 Tbs sesame oil
Chicken marinade:
2 Tbs soy sauce
2 Tbs cornstarch
Directions:
Marinate sliced chicken in soy sauce and cornstarch for 15 minutes. Heat 2Tbs canola oil in a large wok and get oil very hot. Add sliced chicken (discard marinade sauce) to wok and stir fry for 2 minutes. Next add the ginger and garlic and stir fry for 2-3 minutes with chicken.
Then season with black pepper and red chili flakes. Next add sliced carrots, onion and scallion bottoms. Stir fry for 3-4 minutes. 
Then add stir fry sauce ingredients from above and cook until chicken is cooked through. Next add spinach. If larger spinach leaves are used, chop it first. 
Finally add cooked lo mein style noodles to chicken and vegetables. Toss well and taste for seasoning. Adjust soy sauce as needed. Garnish with green tops of scallions. Serve hot. Enjoy.
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