This was the first time I had ever made chicken lo mein at home. 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.
Chicken Lo Mein
Start to Finish: 30 minutes
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 soy sauce, low sodium
1/2 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
1. Cook lo mein according to package directions.
2. In small bowl mix chicken broth, oyster sauce, soy sauce, rice vinegar and red pepper flakes.
3. 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.
4. Add sauce to pan, sesame oil and stir until combined. Add noodles and toss everything together.
5. Serve drizzled with more soy sauce and sesame oil if necessary.