Chicken Lo Mein
Tender noodles tossed with shredded chicken, crisp vegetables, garlic, and a glossy soy and oyster sauce.
Equipment
- Large pot
- Large skillet or wok
- Tongs
Ingredients
Main Ingredients
- 8 oz lo mein noodles
- 2 cup cooked chicken shredded
- 1 tbsp canola oil
- 3 cloves garlic minced
- 2 cup mixed vegetables bell peppers, carrots, and snow peas
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 3 green onions sliced
Instructions
Cooking
- Boil. Cook the noodles for 3 to 4 minutes, drain, and rinse briefly.
- Stir fry. Cook the garlic in hot oil for 30 seconds, then the vegetables for 3 to 4 minutes.
- Add the chicken. Stir in the chicken for 2 minutes until it reaches 165 degrees F.
- Sauce. Add the soy sauce, oyster sauce, and sesame oil.
- Toss. Add the noodles, toss for 1 to 2 minutes, and top with green onions.
Notes
Substitutions: Shrimp or tofu can replace the chicken, and rice noodles with tamari can make it gluten free.
Tips: Prep everything before heating the pan and keep the heat high.
Storage: Refrigerate up to 3 days or freeze up to 3 months and reheat to 165 degrees F.