Skip to main content

CHICKEN LO MEIN RECIPE



Chicken Lo Mein - easy lo mein with chicken, Lo Mein sauce with Napa cabbage, mushrooms and carrots. Dinner is ready in 20 minutes and tastes much better than your favorite Chinese takeout.

INGREDIENTS

8 oz fresh, regular or thin Chinese egg noodles, or spaghetti/angel hair
Water, for boiling noodles
8 oz boneless chicken breast, sliced
1 teaspoon corn starch
3 tablespoons oil
3 cloves garlic, peeled and minced
1 cup Napa cabbage, sliced
2 Shiitake mushroom, sliced
1/3 cup carrots, peeled and cut into pieces
1/2 cup chicken broth

Sauce:

1 tablespoon soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon sugar or to taste
salt to taste

CLICK HERE FOR CONVERSION TOOL

DIRECTIONS

1 

Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you're going to finish cooking the noodles later in the wok. Marinate the chicken with the cornstarch. Set aside. When the noodles are ready, drain the noodles. Mix all the ingredients of the Sauce in a small bowl. Stir to combine well. Set aside. 

2

Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth and the Sauce. Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.

Comments

Post a Comment

Popular posts from this blog

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!Vietnamese Noodles with Lemongrass ChickenThis is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:it’s cheap and simple to makecan be fully prepared ahead (including the noodles and chopping the vegetables)it’s gluten free (cater for dietary require...
Post a Comment
Read more

Chicken Kiev

Chicken Kiev This dish is completely scrumptious but I mean how could it not be? It has everything you need, it’s got perfectly tender chicken, a crisp exterior, and a savory molten interior. This meal packs quite a hit in ways that are deeply satisfying and completely drool worthy. After you eat this chicken, I’m warning you you may need to take a nap. Oh yeah it’s one of those meals, one that just hits the spot in both flavor and how completely rich and filling it is. So let’s get into it, while this dinner requires just a smidge more effort than some of my easier meals, it’s worth it, trust me. Hails from Eastern Europe, specifically places like Russia, Ukraine, and Poland. Chicken breast is pounded out, stuffed with a garlic herb compound butter, coated with eggs and breadcrumbs, and eventually fried and/or baked. The best part of this chicken truly is the filling. You roll the flattened chicken around some garlic herb compound butter and it melts when heated up in the ove...
Post a Comment
Read more

Katsu sandos

Our cheat's Japanese katsu sando with crunchy slaw is the ultimate lunch treat. We love the combination of crispy chicken and soft white bread Ingredients 25g white cabbage, finely shredded 25g red cabbage , finely shredded 1 tbsp white vinegar 2 tbsp plain flour 1 egg , beaten 150g panko breadcrumbs 80g piece pork escalope or 3-4 mini chicken fillets, bashed flat 6 large peeled raw prawns , halved to give 2 thin slices each cold pressed rapeseed oil, for frying 2-4 tbsp mayonnaise 4 slices white bread For the tonkatsu sauce 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tsp soy sauce 1 tbsp golden caster sugar ¼ tsp mustard (yellow or Dijon) ½ tsp white vinegar Method Put the cabbages in two separate small bowls, sprinkle each one with ½ tbsp of the vinegar and leave to marinate. Put the flour, egg and breadcrumbs onto separate plates. Mix all the ingredients for the tonkatsu sauce in a bowl and set aside. Dust the pork or chicken in flour, dip in the egg on both sides and...
Post a Comment
Read more