Chicken lo mein is one of my Chinese take-out staples. But we really don’t order Chinese too often, so I really wanted to try to make this at home. My grocery store only sells wide lo mein noodles – and I would have liked to find the thinner ones like in the take-our version. But once I started eating this – the thickness of the noodle didn’t matter – it was so good. And not to forget that it is likely much healthier than the take-out version – who knows exactly how much oil and what else they put in that! I packed in enough veggies in this you can easily leave out the chicken and still be satisfied. Enjoy!
- 4 oz. lo mein noodles
- 1 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 1/4 cup chicken broth
- pinch of red pepper flakes
- 1/2 Tbsp. canola oil
- 1 medium sized chicken breast, cut into thin strips
- 1/2 small onion, sliced or diced
- 1 large carrot, cut into matchsticks
- 1 large celery stalk, sliced
- 1/2 red bell pepper, sliced into matchsticks
- 2-3 white mushrooms
- 3 garlic cloves, minced
- 1 cup snow peas
1. Bring a large pot of water to a boil. Add lo mein noodles and cook according to package directions, drain and rinse under cold water.
2. In a small bowl, combine the oyster sauce, soy sauce, chicken broth and red pepper flakes. Set aside.
3. Heat the canola oil large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken and cook until done, using a slotted spoon, set aside chicken.
4. Add the vegetables and garlic and stir fry until tender-crisp.
5. Add the sauce, noodles and return chicken to the pan. Mix everything together well and continue to cook until the vegetables are completely cooked and the sauce is evenly distributed.
Source: Elly says Opa