Prepare the lo-mein noodles as per package directions. if using dried noodles (like i have used), cook it till al-dente as per the package directions, and drain. set aside.

While the noodles are cooking, you can prep the rest of the ingredients.

Cut up the thawed chicken tenderloin into bite size pieces. (i have used pre-grilled tenderloin here, so its already seasoned and half cooked).

Dice the shiitake mushrooms, bell pepper and baby corn. finely chop the ginger and garlic.

Slice the spring onions into fine rounds. also, slice the white part separately, and the stalks (green part) separately.

In a large wok, heat the oil. when the oil is hot, add the red chilli flakes.

After about 10 seconds, add the chopped ginger and garlic. stir till translucent.

Add the white part of the spring onions, and stir till translucent.

Next, add the chicken bouillon and the chopped shiitake mushroom, bell pepper and baby corn. stir well. cook covered on a low heat for about five minutes.

Add the chicken tenderloin and stir well. cook covered for about 5 minutes on a medium heat.

When the chicken and vegetables are cooked through, add the sugar and increase the heat to high. stir to coat, and alow to caramelize for about two minutes.

Next add the light soy, dark soy and oyster sauce. stir well.

Check for seasoning at this point. if u need more salt, add it at this stage (note: soy sauce most often will be salty enough).

Add the drained lo-mein noodles and toss well, making sure the sauce and meat-n-veggies are evenly distributed.

Lastly, add the sesame oil and stir gently.

Now add the spring onion greens (stalks) and toss around. cook for about a minute, just till the greens wilt.

Serve, garnished with a sprinkling of the spring onion greens.