Chicken lo mein

Summary

Yield
4 Servings
Source

Chinese recipes

Prep time30 minutes
RecipesLunch Dinner Main meal Light meal Stir fry Simmer Poultry Main course Easy China Asia

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

1Packagenoodles (Chinese egg noodles)
1Tablespoonsesame oil (dark)
1 bok choi (you'll need 8 bok choi leaves)
2 chicken breast (boneless)
1⁄4Cupsoy sauce
2Teaspooncornstarch
1Teaspoonwater
1⁄4Cupchicken broth
2Tablespoonoyster sauce
1⁄2Teaspoonsugar
3Tablespoonpeanut oil

Instructions

  1. Combine chicken broth, oyster sauce, and sugar in a small bowl. Set aside. This will be added toward the end of the cooking.
  2. Mix soy sauce, cornstarch, and water in a medium sized bowl. Add the chicken and stir until well coated in this batter.
  3. Cook noodles in boiling water for about 2 minutes, until they are done but still firm.
  4. Drain the water and toss with the sesame oil. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Now, stir in again the vegetables and chicken. Add the sweetened oyster sauce and broth, cover, and cook for 2 minutes.
  9. 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%