Chicken Lo Mein

By Fleur de lis

Ingredients

• 4 tbls. soy sauce (add more later to
• taste)
• 2 tbls. sesame oil
• 1 tbs. corn starch
• 1 bag frozen chicken tenderloins cut
• in 1" pieces
• 1 pack angel hair pasta
• 1 tbls. sugar
• 1 pack fresh mushrooms sliced
• 2 cups fresh broccoli
• 1 can water chestnuts
• 3 jumbo eggs
• 2 tbls. white vinegar
• vegetable oil, to drizzle in wok
• 3/4 cup julienned carrot
• 1 frozen box snow peas (thaw, de-string)
• 3 or 4 green onions chopped
• 1 tbl. minced ginger root
• 1 tbl. crushed red pepper

Preparation

Step 1

1. Blend 1 tbls each soy sauce, sesame oil, cornstarch. Stir in chicken. Let stand.
2. Cook pasta with no salt, strain and put in cold water to keep from sticking.
3. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside.
4. Saute onions in wok using a little veg. oil, then add scrambled eggs. Cook till soft and remove, set aside.
5. Saute mushrooms, snow peas, broccoli carrot and water chestnuts in wok in a little veg. oil. Remove, set aside.
6. Cook chicken in a little veg. oil with ginger and red pepper in wok.
7. Mix all cooked ingredients into wok along with drained angel hair pasta and toss adding vinegar and sugar mixture. Add more soy sauce to taste.
8. Serve immediately.