Taste · Uncategorized

Chicken and Veggie Lo Mein

Everyone has their favorite menu item when ordering Chinese food;  Mine is Lo Mein and General Tso’s Chicken. A few years ago I came across a recipe for Everything Lo Mein by Rachel Ray. First let me say I do not like Rachel Ray. I do not like her cookbooks. I do not like her recipes. I do not like her cooking shows. I do not like her talk show. She annoys the heck out of me. Period. With that out-of-the-way I kinda liked this recipe and with some tweaking of my own I now have a Lo Mein recipe I love to use. Until recently I’d actually forgotten I had it. I went searching a few weeks ago as I was having a hankering for Chinese and didn’t feel like going out. I knew I could go online and find Ms. Ray’s recipe but was thrilled when I found my copy with all the little notes I’d made! You could easily do this without the chicken or substitute pork or tofu instead.

 

Veggies and Chicken for the Lo Mein

This is the Everything Lo Mein recipe adjusted the way I like it 🙂 If you try it out I’d love to hear what you think!

Sauce:

  • 4 rounded tablespoons hoisin sauce
  • 4 tablespoons dark soy
  • 4 tablespoons water
  • 2 teaspoons hot sauce
  • 1 pound spaghetti
  • Salt
  • 1/4 cup vegetable oil, divided
  • 3 large eggs, beaten
  • 4-5 chicken thighs, cut into small chunks
  • Black pepper
  • 2 teaspoons ground coriander
  • 2 inches fresh ginger, chopped or grated
  • 3 cloves garlic, finely chopped
  • 6 scallions, cut into 3-inch lengths then sliced lengthwise
  • 1 crown broccoli
  • 1/2 lb green beans
  • 4 ounces pea pods or snow peas
  • 1/2 pound shiitake mushrooms, chopped
  • 1/2 red bell pepper, cut into quarters, seeded, then sliced
  • 1 small can sliced water chestnuts
  • 2 cups bean sprouts

Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil and cook spaghetti until it is al dente.

While the pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the chicken with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add chicken and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes or until heated and cooked but not too soft, drain the pasta and add eggs back to the skillet. Return spaghetti to the pot and pour the sauce over and toss to combine – for around 30 seconds so the sauce can absorb into the pasta a bit. Turn the skillet off and toss the chicken and veggies in with the pasta. Serve!

Serves 4 – 6 people (the original recipe said 4 servings but with all the extra veggies I put in you could get much more out of it I think)

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