Chicken Lo Mein With Chewy Chinese Egg Noodles, Bean Sprouts, Chicken, Bell Peppers And Carrots In Under 30 Minutes Like Your Favorite Chinese Takeout Restaurant.
Lo Mein is a fantastic Chinese takeout option if you’re looking for something a bit thicker than the traditional Chow Mein.
As a child growing up my mother was not very knowledgeable in making Chinese food (she once made chow mein with holy messenger hair noodles). I needed to realize how to make lo mein like in Chinese eateries yet regardless of her earnest attempts we’d end up with were soy sauce enhanced noodles with every one of the veggies she figured she could cover up in the pot.It was a fearless exertion, however it never genuinely suggested a flavor like Chinese food from a Chinese Restaurant.
Since watching my #1 Daytime syndicated program make their rendition of The Chew chicken lo mein (I’m an enormous Micheal Symon fan), I had a hankering to make some lo mein.What you’re taking a gander at is my immediately put together lo mein with the fixings I had close by and it was pretty much as scrumptious as my #1 takeout spot. My significant other was watching alongside me yet he didn’t comprehend the distinction of lo mein versus chow mein until he saw the distinction in these noodles!
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Chinese
Ingredients
- 10 ounces Chinese egg noodles
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 2 chicken breasts sliced thinly
- 1 red bell pepper thinly sliced
- 1 teaspoon minced ginger
- 2 cloves garlic minced
- 3/4 cup water
- 1/4 cup lite soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 carrot thinly sliced
- 1/2 cup onion slices
- 1/2 cup shredded cabbage
- 1 cup bean sprouts
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Cook the egg noodles one minute shy of the directions.
- Drain and toss with sesame oil in a bowl to coat.
- Heat canola oil in a large skillet or wok over medium-high heat.
- Cook the chicken 3-4 minutes on each side until cooked through.
- Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
- Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
- Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
- Add in the bean sprouts, toss all the ingredients together well and serve.
