Lo Mien

By cmschnettler

Ingredients

• Sauce:
• 3 chicken breasts, cooked and cubed
• 14 ounces of dried pasta of your choice (1 package linguine)
• 1 bell pepper, seeded and sliced
• 1 medium carrot, sliced
• 1 cup of snow peas, trimmed
• 1 cup of frozen edamame
• 6 tsp minced garlic
• 3 TB of fresh ginger root, minced
• salt and pepper to taste
• toasted sesame seeds (optional)
• 1 can cup of vegetable broth
• 6 TB tamari
• 6 TB hoisin sauce
• 4 TB honey
• 2 TB brown sugar
• 6 tsp sesame oil
• 6 tsp rice vinegar
• Cornstarch Slurry:
• 4 TB cornstarch
• 2 TB cool water

Preparation

Step 1

In your crock pot, whisk together all the sauce ingredients. Add minced ginger and garlic. Cook on low for 1-2 hours.
In a small bowl, whisk together all ingredients for the corn starch slurry. Add to the slow cooker and gently incorporate into the sauce. Gently mix everything together and cook on high for 10 minutes until sauce thickens up.
Cook pasta noodles in a large pot according to package instructions. Drain and add to the slow cooker.
About 30 minutes prior to serving, add your cooked chicken, cut bell pepper, carrots, snow peas and edamame into the pot and cook for 30 minutes.
Season with salt and black pepper. Remove and sprinkle with sesame seeds if desired.