Wednesday, April 18, 2012

Lo Mein

I was dying over this meal tonight--so fresh and healthy! I couldn't get enough, and sadly, my husband wasn't home to enjoy it with the rest of the fam. I'll just have to make it again (can't wait!)...

Lo Mein

adapted from

1 – 1 1/2 pounds chicken breast, sliced very thinly (optional--try it without for a vegan meal)

Chicken Marinade:

1 Tb soy sauce
1 1/2 tsp cornstarch

2 Tb oyster sauce (can substitute stir-fry sauce)
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil

1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup snap peas
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces

This part is optional (I left the chicken out to make a healthy vegan meal): Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and peas. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.


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