Chicken & Spring Vegetable Lo Mein

Chicken & Spring Vegetable Lo Mein

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    TBSP vegetable oil

  • ½

    onion, thinly sliced

  • 2

    TBSP finely chopped garlic

  • 2

    TBSP finely chopped fresh ginger

  • 1

    pkg (8 oz) dried lo mein noodles

  • 1

    small head cabbage, thinly sliced (3 cups)

  • 1

    small red bell pepper, thinly sliced lengthwise

  • ¼

    lb shiitake mushrooms, stem discarded and caps thinly sliced

  • lb snow peas, trimmed and halved crosswise

  • 1

    carrot, peeled and cut into matchsticks

  • ¼

    cup plus 2 TBSP soy sauce

  • 3

    TBSP dry sherry

  • 1

    TBSP toasted sesame oil

  • 22

    cups cooked chicken, sliced into bite-sized pieces

  • Salt

  • ¼

    cup chopped peanuts, for sprinkling

Directions

Bring a large pot of water to boil. Meanwhile, in a large skillet, heat the oil over medium-high til shimmering. Add the onion, garlic and ginger. Cook, stirring occasionally, til softened and lightly browned, about 5 minutes. Turn off the heat. Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas, and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly. Turn the heat under the skillet back to high. When the onions sizzle, add the soy sauce, sherry, and sesame oil and let the mixture bubble for a few seconds. Add the noodles and vegetables; toss well. Cook, stirring often, til the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes. Lower the heat to medium, add the chicken and cook, stirring often, to heat through. Season with salt ans sprinkle with the peanuts


Nutrition

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