Chicken Lo Mein

I got this fantastic recipe from this blog. It was so good, even C dubbed it "super yummy". Miss F also sampled some of the noodles and mushrooms mixed with her acorn squash, she was also a big fan, but she is very easy to please. I had to sub in sugar snap peas for snow peas, but they worked just fine. Any vegetables that you would normally have in stiry fry will work in this recipe.

I found it entertaining that my grocer had at least 10 different kinds of lo mein noodles (go Asian section at HEB), but no snow peas, not fresh nor frozen. It was even better that my noodle choice had no directions on them, 8 minutes in boiling water may have been a tad too long.



Chicken Lo Mein

Ingredients:
6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 medium chicken breast, cut into bite-sized pieces
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil

Directions:
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 canola 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 and bell pepper and ending with the mushrooms. Cook just until tender-crisp. 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.

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