Chicken lo mein
Description
Lo mein is a Chinese type of stir-fried dish in which cooked noodles are added at the end to heat and soak the stir-fry sauce. The ingredients for the stir-fry can be any, beef, chicken, or fish, and vegetables.
Ingredients
1 Package noodles (Chinese egg noodles) 1 Tablespoon sesame oil (dark) 1 bok choi (you'll need 8 bok choi leaves) 2 chicken breast (boneless) 1⁄4 Cup soy sauce 2 Teaspoon cornstarch 1 Teaspoon water 1⁄4 Cup chicken broth 2 Tablespoon oyster sauce 1⁄2 Teaspoon sugar 3 Tablespoon peanut oil
Instructions
- Combine chicken broth, oyster sauce, and sugar in a small bowl. Set aside. This will be added toward the end of the cooking.
- Mix soy sauce, cornstarch, and water in a medium sized bowl. Add the chicken and stir until well coated in this batter.
- Cook noodles in boiling water for about 2 minutes, until they are done but still firm.
- Drain the water and toss with the sesame oil. Set aside.
- Heat 1 Tbs (15 ml) of peanut oil on medium-high heat in the wok. Add the bok choy and carrots. Cover and cook for about 3 minutes until the bok choy has wilted. Remove and place into a large serving bowl.
- Again, heat 1 Tbs (15 ml) of peanut oil. Stir-fry the chicken pieces for about 5 minutes until cooked through. Remove from the wok, add to the vegetables in the bowl and toss.
- For the third time, heat 1 Tbs (15 ml) of peanut oil in the wok. Add the cooked noodles and stir-fry until they are heated.
- Now, stir in again the vegetables and chicken. Add the sweetened oyster sauce and broth, cover, and cook for 2 minutes.
- Return to the bowl and serve straight away.
Notes
To cook the noodles, bring a large pot of water to a boil. Carefully add the noodles to the boiling water. Use a wooden spoon to stir and separate them. Cook for about 2 minutes, stirring a few times to prevent the noodles from sticking.
To prepared the bok choy, wash the leaves and pat them dry with paper towels -this will prevent oil splatters. On a cutting board, slice the bok choy across the ribs into 1½-inch slices.
To cook in the wok, use a medium-high or heat.
Ingredients, metric
1 package
Chinese egg noodles
15 ml
dark sesame oil
8
bok choy leaves, washed and sliced
2
boneless chicken breasts, cut
60 ml
soy sauce
40 g
cornstarch
5 ml
water
60 ml
chicken broth
30 ml
oyster sauce
1/2 tsp
sugar
45 ml
peanut oil
150 g
thinly sliced carrots
Nutrition facts
Serving size: 1/4 of the original recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
433.24
Calories From Fat (35%)
149.78
% Daily Value
Total Fat 16.78g
26%
Saturated Fat 2.95g
15%
Cholesterol 104.07mg
35%
Sodium 935.67mg
39%
Potassium 592.28mg
17%
Carbohydrates 35.11g
12%
Dietary Fiber 2.58g
10%
Sugar 3.05g
Sugar Alcohols 0.00g
Net Carbohydrates 32.53g
Protein 34.37g
69%
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Description
Lo mein is a Chinese type of stir-fried dish in which cooked noodles are added at the end to heat and soak the stir-fry sauce. The ingredients for the stir-fry can be any, beef, chicken, or fish, and vegetables.
Ingredients
| 1 | Package | noodles (Chinese egg noodles) |
| 1 | Tablespoon | sesame oil (dark) |
| 1 | bok choi (you'll need 8 bok choi leaves) | |
| 2 | chicken breast (boneless) | |
| 1⁄4 | Cup | soy sauce |
| 2 | Teaspoon | cornstarch |
| 1 | Teaspoon | water |
| 1⁄4 | Cup | chicken broth |
| 2 | Tablespoon | oyster sauce |
| 1⁄2 | Teaspoon | sugar |
| 3 | Tablespoon | peanut oil |
Instructions
- Combine chicken broth, oyster sauce, and sugar in a small bowl. Set aside. This will be added toward the end of the cooking.
- Mix soy sauce, cornstarch, and water in a medium sized bowl. Add the chicken and stir until well coated in this batter.
- Cook noodles in boiling water for about 2 minutes, until they are done but still firm.
- Drain the water and toss with the sesame oil. Set aside.
- Heat 1 Tbs (15 ml) of peanut oil on medium-high heat in the wok. Add the bok choy and carrots. Cover and cook for about 3 minutes until the bok choy has wilted. Remove and place into a large serving bowl.
- Again, heat 1 Tbs (15 ml) of peanut oil. Stir-fry the chicken pieces for about 5 minutes until cooked through. Remove from the wok, add to the vegetables in the bowl and toss.
- For the third time, heat 1 Tbs (15 ml) of peanut oil in the wok. Add the cooked noodles and stir-fry until they are heated.
- Now, stir in again the vegetables and chicken. Add the sweetened oyster sauce and broth, cover, and cook for 2 minutes.
- Return to the bowl and serve straight away.
Notes
To cook the noodles, bring a large pot of water to a boil. Carefully add the noodles to the boiling water. Use a wooden spoon to stir and separate them. Cook for about 2 minutes, stirring a few times to prevent the noodles from sticking.
To prepared the bok choy, wash the leaves and pat them dry with paper towels -this will prevent oil splatters. On a cutting board, slice the bok choy across the ribs into 1½-inch slices.
To cook in the wok, use a medium-high or heat.
Ingredients, metric
1 package
Chinese egg noodles
15 ml
dark sesame oil
8
bok choy leaves, washed and sliced
2
boneless chicken breasts, cut
60 ml
soy sauce
40 g
cornstarch
5 ml
water
60 ml
chicken broth
30 ml
oyster sauce
1/2 tsp
sugar
45 ml
peanut oil
150 g
thinly sliced carrots
Nutrition facts
Serving size: 1/4 of the original recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
433.24
Calories From Fat (35%)
149.78
% Daily Value
Total Fat 16.78g
26%
Saturated Fat 2.95g
15%
Cholesterol 104.07mg
35%
Sodium 935.67mg
39%
Potassium 592.28mg
17%
Carbohydrates 35.11g
12%
Dietary Fiber 2.58g
10%
Sugar 3.05g
Sugar Alcohols 0.00g
Net Carbohydrates 32.53g
Protein 34.37g
69%
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Remarkable
Stir-frying is a very popular method to cook food in China. Stir-frying is usually done in a wok, a Chinese pan with deep, curved sides. Stir-frying requires cooking food cut into small pieces, over high heat in a small amount of oil while stirring constantly.
The food cooks very fast –usually in about 5 minutes- and moving it constantly around in the pan ensures that it cooks evenly. The rounded sides help to place the food naturally where it is the hottest, the bottom of the wok.
Food in Asia