Recipe Details
Prep Time
20 minutes
Cook Time
25 minutes
5
Serves
Description
This Chinese-takeout staple usually comes swimming in oil. Not so with this version! Follow this recipe-or add whatever vegetables you happen to have on hand. It’s a great way to use up all those odds and ends in the fridge! Just about any vegetable would be fine. Remember to give firmer vegetables a head start when cooking. Serve the lo mein sprinkled with crushed red pepper or drizzled with sriracha or another hot sauce if you want to add some heat.
Ingredients
Uncooked egg noodles
10 oz lo mein variety
Ingredients
Uncooked egg noodles
10 oz, lo mein variety
Dark sesame oil
30
2 tsp, divided
3
1
Uncooked boneless skinless chicken breast 1 pound(s), cut into thin strips
Low sodium soy sauce
42 Tbsp, divided
Rice wine vinegar 3 tsp, divided
0
1
Cornstarch
2 tsp
Canola oil
4
3 tsp, divided
Shiitake mushroom(s)
3½ oz, caps, sliced (2 cups)
0
Red bell pepper(s)
0
1 small, cut into strips
Packaged coleslaw mix (shredded cabbage and carrots)
Cook noodles according to package directions. Drain under cold water, then drain again. Transfer to a medium bowl. Toss noodles with 1 tsp sesame oil.
2 Toss chicken with 1½ tbsp soy sauce, 2 tsp vinegar, and cornstarch.
3
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INSTRUCTIONS
In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
Heat remaining 1 tsp canola oil over medium-high in same skillet. Add mushrooms and bell pepper and cook, stirring often, for 3 minutes. Add coleslaw mix, snow peas, ginger, and garlic. Cook, stirring often, until vegetables are crisp-tender, about 3 minutes. Stir in noodles, ¹½ cup water, scallions, and remaining 3 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp vinegar and, using tongs, toss until hot and coated. Add chicken and toss until hot.
5
Serving size: 11/2 cups
