Skip Chinese take out and make your own chicken lo mein at home. Healthier and even more delicious. Make with a mixture of veggies and slurpy noodles!
In college back at BU in Boston my roommates and I would frequently order late night Chinese food. It seems like the thing to do for college students coming back home on a Friday and Saturday night at 2am. The Chinese restaurants were always open later than all the others and they seems to provide both delivery and reasonable prices. So many a weekend night ended with chopsticks and a platter of Chinese food.
By the morning though, nobody was feeling too great. Greasy and oily Chinese takeout is probably the last thing your body needs in the middle of the night. It was always delicious at first but then you really felt how heavy the food can be. But for when you still get those Chinese food cravings at home there’s a better solution. Just make your own Chinese fake takeout at home. You’re in control, so you know exactly what’s going into your meal and how oil is being added.
This was the first time I had ever made chicken lo mein at home – a dish that I have ordered out lots of times. And I was pretty happy with the results. What I love about this dish is that it’s as delicious cold as when it’s hot. And that really makes for easy snacking. I had 3 servings of this (hot) for dinner and then had it again for lunch (cold) the next day.
D liked it too – not as much as I did though – because apparently he doesn’t like Asian noodles. I will never understand that. I love Asian noodles, probably more than pasta even so sign me up for another bowl.
Oh and none of that heavy feeling after eating your own home made chicken lo mein.
Recipe Adapted from So Tasty So Yummy
- 1-1.5 pounds chicken breast, cut into bite sized pieces
- 8-10 oz lo mein noodles
- 2-3 tbsp oyster sauce
- 4-6 tablespoons gluten free tamari (low sodium)
- ½ cup chicken broth
- red pepper, to taste
- 1-2 tablespoons vegetable oil
- 1 small onion, diced
- A few cabbage leaves, sliced
- 8 oz snow peas (or sugar snap peas)
- 6-8 oz oyster mushrooms, sliced
- 5 cloves of garlic, minced
- 1 teaspoon minced ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Cook lo mein according to package directions.
- In small bowl mix chicken broth, oyster sauce, soy sauce, rice vinegar and red pepper flakes.
- Heat vegetable oil over medium-high heat and add chicken, cook until cooked through. Add onion, snow peas and cabbage, cook for a few minutes then add oyster mushrooms. After another minute add garlic and minced ginger. Cook for 1 minute longer.
- Add sauce to pan, sesame oil and stir until combined. Add noodles and toss everything together.
- Serve drizzled with more soy sauce and sesame oil if necessary.
So Tasty So Yummy