Chicken and Vegetable Lo Mein
Description
Make your own chicken and vegetable lo mein at home. It's more delicious and is healthier for you because you control the ingredients.
Ingredients
8 oz. dried egg noodles or 14 oz. fresh egg noodles
2 oz. snow peas, tips and strings removed
2 oz. broccoli florets
3 T. all-purpose cornstarch
3 T. cold water
2 T. oil
1 t. fresh ginger, peeled and minced
1-2 cloves garlic, minced
2 oz. sliced carrots
2 oz. fresh shiitake mushrooms, stemmed and thinly sliced
2 oz. thinly sliced red and/or green bell pepper
8 oz. shredded cooked chicken breast or rotisserie chicken
4 T. oyster sauce
1 c. vegetable or chicken stock
1 t. salt
2-3 green onions, green and white parts, cut into 1 inch pieces
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 300 degrees.
Bring a large pot of water to a boil over high heat; add noodles; cook until almost al dente, about 5 minutes for dried or 3 minutes for fresh noodles. Drain well; set aside.
Blanch snow peas and broccoli florets together in boiling water until tender, about 1 minute. Using a slotted spoon, removed and transfer to an ice water bath to cool; drain; set aside.
Mix cornstarch and cold water together; set aside.
Heat oil in a wok or skillet over medium-high heat; add ginger and garlic; stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms; stir-fry 3 minutes. Add red bell pepper and shredded chicken; stir-fry 1 minute.
Pour in oyster sauce, stock and salt; cook until stock comes to a boil; add cornstarch mixture; stir until sauce thickens and all ingredients are nicely coated. Add drained snow peas, broccoli and green onions; stir-fry 30 seconds.
Serve immediately over the noodles.
4 servings.