Easiest Chicken Lo Mein Recipe
A few days ago I went to an Asian market here and once I got in, I was like a kid in a toy store. So many different types of foods, such colorful packaging, so many beautiful cakes, and my favorite, hundreds of types of noodles. I bought so many noodles, and I’ve been dying to start using them. Nothing like fresh noodles. Needless to say I bought a bunch of stuff, but there were so many things I had no idea what they were, and to top it off I forgot my glasses and couldn’t read any labels. Luckily, I did not forget my husband and he did pretty well in reading all the labels for me.
THE RECIPE
INGREDIENTS:
For Sauce
- 1 tbsp brown sugar packed
- 2 tbsp soy sauce low sodium
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp hoisin sauce
- 1 tsp ground black pepper
- 1 tsp sesame oil
- 1 lb chicken breasts skinless and boneless, cut into small pieces
- 2 tbsp soy sauce
- 1 tsp fresh ginger minced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 cups shiitake mushrooms sliced
- 1 cup Chinese cabbage shredded
- 1 cup carrots julienned
- 1 large onion chopped
- 16 oz ramen noodles or any other Asian style noodles
- 3 green onions chopped
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl whisk all the sauce ingredients together, then set aside.
- In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
- Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
- Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
- Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
- Garnish with green onions and serve.
