Chicken and Vegetable Lo Mein
Recipes Chicken Main Dish Meal ideas Other ethnic food Quick and Easy
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
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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.