CHICKEN LO MEIN

Hen Lo Mein With Chewy chinese language Egg Noodles, Bean Sprouts, chicken, Bell Peppers And Carrots In below half-hour Like Your preferred chinese Takeout restaurant.

Lo Mein is a brilliant chinese language takeout option if you’re seeking out some thing a chunk thicker than the traditional Chow Mein. like in chinese eating places however no matter her first-class efforts we’d turn out to be with had been soy sauce flavored noodles with all of the greens she thought she ought to disguise in the pot. It became a valiant effort, but it by no means without a doubt tasted like chinese food from a chinese language restaurant.

What you’re looking at is my fast thrown collectively lo mein with the components I had accessible and it was as delicious as my favored takeout spot. My husband changed into watching in conjunction with me but he didn’t recognize the difference of lo mein vs chow mein until he noticed the distinction in those noodles!

A conventional chow mein has noodles which are boiled, then stir fried till having a slightly crisped exterior even as lo mein is boiled then tossed in a sauce without cooking the noodles an extra amount. The noodles are more or less the identical, both egg noodles, however lo mein noodles are typically thicker and chewier.

INGREDIENTS:

• 10 ounces Chinese egg noodles
• 1 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 chicken breasts sliced thinly
• 1 red bell pepper thinly sliced
• 1 teaspoon minced ginger
• 2 cloves garlic minced
• 3/4 cup water
• 1/4 cup lite soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 carrot thinly sliced
• 1/2 cup onion slices
• 1/2 cup shredded cabbage
• 1 cup bean sprouts

INSTRUCTIONS:

1. Cook the egg noodles one minute shy of the directions.
2. Drain and toss with sesame oil in a bowl to coat.
3. Heat canola oil in a large skillet or wok over medium-high heat.
4. Cook the chicken 3-4 minutes on each side until cooked through.
5. Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
6. Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
7. Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
8. Add in the bean sprouts, toss all the ingredients together well and serve.

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