Chicken and Vegetable Lo Mein Recipe
This is one of the simplest take-out meals to mimic at home, and the flavors will pop even more with hand-picked fresh ingredients that go straight from your pan to your plate.
Wok or frying pan
- 1 pound chicken breasts chopped
- ½ pound Chinese egg noodles
- 1 tsp. sesame oil
- 2 tbsp. vegetable oil
- ½ onion sliced
- 2 cups cabbage shredded
- 1 red pepper sliced
- 1 cup mushrooms sliced
- ½ cup scallions chopped (to garnish)
- Sesame seeds to garnish
- 1 tbsp. soy sauce
- 2 tsp. rice vinegar
- 1½ tsp. corn starch
For the sauce:
- 3 ½ tbsp. soy sauce
- 3 tbsp. teriyaki sauce
- 2 tbsp. sesame oil
- 2 tsp. fresh ginger grated
- 1 tsp. garlic minced
Place the marinade ingredients in a medium bowl and whisk together until the corn starch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don't stick. Set aside.
Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
In a deep skillet or wok, heat the vegetable oil to medium-high heat.
Fry the chicken pieces in the wok until browned and cooked through - reserve.
Add the vegetables to the wok and sauté for about 5 minutes - so they are tender but crispy.
Return the chicken to the wok. Add the noodles and sauce - toss to combine.
Serve garnished with sesame seeds and sliced scallions.
Calories: 551kcal | Carbohydrates: 52g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 1509mg | Potassium: 874mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 56mg | Calcium: 57mg | Iron: 3mg