Lo Mein Noodles - Master Cookbook Recipe # 534
This Lo Mein recipe is a fantastic way to bring the flavors of your favorite takeout right into your own kitchen! By using a hot wok and thinly sliced chicken, you get that authentic sear and texture. The sauce,a perfect balance of savory soy, nutty sesame oil, and a little hint of heat from the sriracha,coats the noodles and fresh vegetables beautifully. It’s a fast, fresh, and filling meal that the whole family will love!
This is recipe #534 in Tammy’s Master Cookbook.
Ingredients
- 10 oz. Lo Mein noodles (egg white only)
- 1 large Chicken breast (cut into very small, thin slices)
- Vegetables:
- 3 Green onions (chopped)
- 1 Medium onion (cut into chunks or slices)
- 1 Red bell pepper (cut into chunks or slices)
- 1 or 2 Carrots (cut into chunks or slices)
- The Sauce:
- 3 Tbsp Soy sauce (or 4 tbsp light soy)
- 2 tsp Sesame oil
- 1 tsp Ground ginger
- 4 tsp Sugar
- 1 tsp Sriracha sauce (or 2 tsp red chili sauce)
- Frying: 3 Tbsp salted butter and 3 Tbsp olive oil
Instructions
- Boil and Prep: Bring a large stockpot of water to a boil. While waiting, whisk together all the sauce ingredients in a small bowl and set aside.
- Sauté Veggies: Preheat a large wok. Add the olive oil and sauté the onions, peppers, and carrots until they are tender. Remove the veggies from the wok and set them aside on a plate.
- Cook Pasta: Drop the lo mein noodles into the boiling water and cook according to the package directions.
- Sear Chicken: Add the butter to the hot wok. Add your thinly sliced chicken and cook, turning frequently, for about 2 minutes or until no pink remains.
- Toss and Serve: Drain the pasta. Add the noodles, the cooked vegetables, and the sauce into the wok with the chicken. Toss everything together well over the heat until thoroughly coated and hot.
Notes
Tammy’s Tips: The secret to a great stir-fry is having everything ready before you start cooking! Make sure you cut that chicken very thin so it cooks through quickly without getting tough. If you like your veggies with a bit of a crunch, don't overcook them in the first step. This recipe is so versatile,you can swap in broccoli or snap peas depending on what you have in the crisper drawer!