Chicken Lo Mein

A couple of days prior I went to an Asian market here and once I got in, I resembled a child in a toy store. Such a significant number of various sorts of nourishments, such vivid bundling, such a significant number of wonderful cakes, and my top pick, many kinds of noodles. I purchased such a significant number of noodles, and I've been biting the dust to begin utilizing them. In no way like crisp noodles.

Lo Mein fundamentally implies hurled noodles and crisp egg noodles are ordinarily best for lo mein. This is only my variant, and it's excessively simple and snappy.

You first need to hurl together the chicken with a touch of soy sauce, some garlic and ginger. You could utilize chicken thighs also whenever favored. Add some olive oil to your wok and warmth it well. Cook the chicken until it's carmelized and never again pink.

The veggies I utilized here were shiitake mushrooms, Chinese cabbage, julienned carrots (I got them like that to spare personal time) and a cleaved onion. Use the same number of veggies as you need here, you don't need to pursue my formula precisely. Cook the veggies for about a moment.

This is the thing that I cherish about Asian cooking, you invest more energy preparing than really cooking. Everything is cooked too snappy. So there you have it, a mainstream American Chinese dish with crisp noodles stacked with veggies and chicken.

Also try our recipe 3 Ingredient Orange Chicken Sauce

Chicken Lo Mein - get stir-frying with the easiest and most scrumptious chicken lo mein recipe. Forget take-out, whip this up at home!

Ingredients
For Sauce

• 1 tbsp brown sugar packed
• 2 tbsp soy sauce low sodium
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp hoisin sauce
• 1 tsp ground black pepper
• 1 tsp sesame oil

For Chicken

• 1 lb chicken breasts skinless and boneless, cut into small pieces
• 2 tbsp soy sauce
• 1 tsp fresh ginger minced
• 3 cloves garlic minced
• 2 tbsp olive oil

For Veggies

• 2 tbsp olive oil
• 2 cups shiitake mushrooms sliced
• 1 cup Chinese cabbage shredded
• 1 cup carrots julienned
• 1 large onion chopped

Other

• 16 oz ramen noodles or any other Asian style noodles
• 3 green onions chopped

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a small bowl whisk all the sauce ingredients together, then set aside.
3. In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
4. Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
5. Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
6. Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
7. Garnish with green onions and serve.

Notes

1. Cook time includes time to cook noodles.
2. You can also use chicken thighs instead of chicken breast.
3. If you don't have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
4. Oyster sauce could also be replaced with a soy sauce or fish sauce.
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Source : https://bit.ly/2uSvPAU

Read more our recipe Cheesy Root Vegetable Gratin