Chicken and Spring Vegetable Lo Mein
On my way to 100 recipes in 100 days. Here is recipe 86: Chicken and Spring Vegetable Lo Mein.
It's no secret that I love Asian food. But until recently, I have never tried to cook it myself. I usually would order in or go out to enjoy my favorites. I think it may be dangerous that I have now found two great recipes.
My daughters love any kind of noodles….so this was a fun dinner for them. I used chopsticks and they slurped their noodles. We all enjoyed it.
Chicken and Spring Vegetable Lo Mein
vegetable oil
onion, thinly sliced
garlic
fresh ginger
pkg dried Lo Mein noodles
small head of cabbage, thinly sliced
red bell pepper, thinly sliced lengthwise
shitake mushrooms, stems discarded and caps thinly sliced
snow peas, trimmed and halved crosswise
carrot, peeled and cut into matchsticks
soy sauce
dry cooking wine
toasted sesame oil
cooked chicken sliced into bite size pieces
salt for taste
1. Bring a large pot of water to a boil. Meanwhile, in a large heavy skillet, heat the oil over medium high heat until simmering. Add the onion, garlic, and ginger. Cook, stirring occasionally until softened and lightly browned, about 5 minutes. turn off heat to skillet.
2. Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas, and carrot for the last 30 seconds. Drain the noodles and vegetables.
3. Turn the heat under the skillet back on to high. When onions sizzle, add the soy sauce, cooking wine and sesame oil. Let the mixture bubble for a few seconds. Add the noodles and vegetables. Toss well and cook stirring often until the mushrooms are fully cooked and the peppers are tender. About 3 minutes
4. Lower the heat to medium, add the chicken and cook, stirring often to heat through. Season with salt to taste.
Enjoy!
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Loved the Chicken and Spring Vegetable Lo Mein? Try Spicy Thai Vegetable Ramen
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