Chicken Lo Mein
8
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 5 • Difficulty: Easy
This Chinese-takeout staple usually comes swimming in oil. Not so with this version! Follow this recipe—or add whatever vegetables you happen to have on hand. It’s a great way to use up all those odds and ends in the fridge! Just about any vegetable would be fine. Remember to give firmer vegetables a head start when cooking. Serve the lo mein sprinkled with crushed red pepper or drizzled with sriracha or another hot sauce if you want to add some heat.
Ingredients
Uncooked egg noodles
10 oz
Dark sesame oil
2 tsp
Uncooked boneless skinless chicken breast
1 pound(s)
Low sodium soy sauce
4½ Tbsp
Rice wine vinegar
3 tsp
Cornstarch
2 tsp
Canola oil
3 tsp
Shiitake mushroom
3½ oz
Red bell pepper
1 small
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Snow peas
1 cup(s), whole
Fresh ginger
2 tsp
Garlic clove
3 clove(s)
Scallions
4 medium
Instructions
1
Cook noodles according to package directions. Drain under cold water, then drain again. Transfer to a medium bowl. Toss noodles with 1 tsp sesame oil.
2
Toss chicken with 1½ tbsp soy sauce, 2 tsp vinegar, and cornstarch.
3
In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
4
Heat remaining 1 tsp canola oil over medium-high in same skillet. Add mushrooms and bell pepper and cook, stirring often, for 3 minutes. Add coleslaw mix, snow peas, ginger, and garlic. Cook, stirring often, until vegetables are crisp-tender, about 3 minutes. Stir in noodles, ½ cup water, scallions, and remaining 3 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp vinegar and, using tongs, toss until hot and coated. Add chicken and toss until hot.
5
Serving size: 1 1/2 cups
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