Chicken and Vegetable Lo Mein Recipe
A plea to Irish rockers U2. Just once, don ’t you think you could sing it my way? try it. “Where the Sheeps Have Lo Mein.” Catchy and delicious. our saucy Chinese noodles, with veggies and chicken abounding, are a guaranteed #1 hit and will curb any craving for the take-out carton. So, for your next tune, Bono, how do you like “Someday, buddy, Someday?”
1 (14oz/400g) package fresh lo mein, chow mein or other Chinese noodles
1 cup chicken broth
1/3 cup soy sauce
3 tbsp oyster sauce
2 tbsp hoisin sauce
2 tbsp mirin
1 tbsp cornstarch
1 tbsp peanut oil
3 cups chopped bok choy
2 large red bell peppers, chopped
11/2 cups chopped celery
3 cups deli roasted chicken breast, shredded or cubed
Bite Me Bit
"He who asks is a fool for 5 minutes, but he who does not ask remains a fool forever."
1) Fill a large saucepan with water and bring to a boil. Once boiled, reduce heat to low and add fresh noodles. Stir to loosen the noodles and cook for about 2 minutes. Drain and set aside.
2) In a medium bowl, whisk broth, soy sauce, oyster sauce and hoisin sauce. In a small bowl, dissolve the cornstarch in the mirin. Add cornstarch mixture to broth mixture whisking well to combine. Set aside.
3) In a wok or a large skillet, heat peanut oil over high heat. Add bok choy, red peppers and celery. Stir fry for 2-3 minutes until the vegetables have softened slightly. Add chicken, softened noodles and broth mixture. Cook, stirring for 2 minutes, until sauce is thickened.
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