Whenever we order Chinese carry-out, I usually end up getting lo mein. When I saw this post on Annie’s site, it looked so delicious, I couldn’t wait to try it. Very glad I did! It was a delicious dinner that came together in a matter of minutes. Not to mention, it’s pretty figure friendly! Any vegetables would be wonderful in this. I kind of used what I had on hand. Also, I cannot wait to try it with Chinese roasted pork (you know – the red tinted stuff?). I’ve seen it at my local grocer, have wanted to try it, but just wasn’t quite sure what to do with it. Now I know!
I sort of had a hard time finding the lo mein noodles. Chances are you will find them in the International or Asian aisle of your supermarket. It seems to be hit or miss! You could use spaghetti noodles, but semolina pasta doesn’t absorb the sauce as well. I was shocked how much soy sauce goodness that these babies absorbed. It really was delicious!
This was plenty for myself and my husband, with a small portion leftover for leftovers. If you’ve got more than 2 folks to feed, I’d double the recipe.
Chicken Lo Mein
6 oz. lo mein noodles
1 tbsp oyster sauce
2 tbsp soy sauce
1/4 cup chicken broth
1/4 tsp crushed red pepper flakes
1/2 tbsp vegetable oil
1 large chicken breast, cut into thin strips
1/2 small onion, largely diced
1 bell pepper, seeded and sliced thin
1 cup snow peas
4 oz. sliced mushrooms
1 carrot, peeled and sliced
3 cloves garlic, minced
1 tsp. sesame oil
Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside.
Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion, carrot and bell peppers and ending with the snow peas. Cook until tender, but retains a slight crunch. Add in the garlic and saute just until fragrant, about 1 minute.
Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.
Source: adapted from Annie’s Eats and Elly Says Opa!
14 Comments
Oh, yum, I love lo mein, too! Yours looks terrific! Thanks for sharing and for the tip on the tracking down the noodles!
Happy Friday!
~ingrid
So glad you enjoyed this! I think I’m making it again next week – love it!
Ahhh this is my biggest problem! Finding lo mein noodles has proved to be difficult. This recipe looks delicious though. Perhaps I can modify it to something else (like you said, spaghetti)…
So colorful and vibrant!! I’m jealous of this pork you mentioned. My market is so small-town and we having nothing special like that. This dish sounds wonderful and delicious.
Yummo! That looks like something you would find at a restaurant
Looks great!
So glad you enjoyed the lo mein. Looks great!
Looks great. I’m going to give this a try. My husband love lo mein.
This looks a million times better than takeout! YUM!
I have been craving lo mein so this came at the perfect time! Thanks!
This is a gorgeous dish! Now you have me craving some.
Oh yum!! I’ve never made this, but you make it looks so easy and delicious!
Looks delicious.
–Matt Bamberg, author, http://www.amazon.com/Quick-Secrets-Create-Winning-Photographs/dp/1598639021
What a nice dinner, this would make.
It was a VERY tough search to find a good and trustworthy lo mein recipe. I gave yours a try and oh to the mg…it is amazing!! Stupid me forgot the meat (was going to use lean chinese sausage) but the flavors are all there.
THANK YOU!!