Side Pannel
20 Minute Vegetable Lo Mein
20 Minute Vegetable Lo Mein
- Recipe Submitted by maryjosh on 01/29/2018
Ingredients List
- 16 ounces Lo Mein egg noodles
- 3 tablespoons vegetable oil
- 8 oz boneless skinless chicken breast, cut into thin strips
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 1/2 cup matchstick carrots (pre-cut from store)
- 2 cups mushrooms, sliced
- 1 red bell pepper, julienned
- 1 cup snow peas
- 2 cups baby bok choy, chopped
- ¼ cup water
- 2 scallions, sliced
- Sauce (make 1 ½ cup)
- ¼ cup dark soy sauce
- ¼ cup light soy sauce (all-purpose like Kikkoman)
- ½ cup oyster sauce
- ¼ cup Shaoxing Chinese wine
- ¼ cup cornstarch
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- ½ - 1 teaspoon ground pepper
Directions
Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside.
While noodles are cooking, prepare the sauce: In a small bowl whisk all the sauce ingredients together. Set aside.
Add 2 tablespoons of sauce to the chicken. Set aside.
Heat the 1 tablespoon of oil in a large wok or skillet over medium heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
Add the other 2 tablespoons of oil to the wok. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 - 4 minutes, until tender, while tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
Stir in cooked egg noodles, ½ cup soy sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
Garnish more scallions and black sesame seed, if desired. Serve immediately.
While noodles are cooking, prepare the sauce: In a small bowl whisk all the sauce ingredients together. Set aside.
Add 2 tablespoons of sauce to the chicken. Set aside.
Heat the 1 tablespoon of oil in a large wok or skillet over medium heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
Add the other 2 tablespoons of oil to the wok. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 - 4 minutes, until tender, while tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
Stir in cooked egg noodles, ½ cup soy sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
Garnish more scallions and black sesame seed, if desired. Serve immediately.
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