Chicken Lo Mein
YIELD: 4 - 6 servings
TIME: 30 minutes
Non-recipe stir fry. Different every time but always delicious!
Chinese cooking wine and dark soy sauce are not necessary but really do make it taste like what you get at the restaurant or better.
This has lots of vegetables, which I think makes it better than most restaurants.
Rice vinegar is good. More sauce is always a good idea but then add more cornstarch.
Works with beef too, of course.
1/3 - 1/2 cup soy sauce
1/4 cup dark soy sauce
2 T. Corn starch
3 T. Chinese cooking wine
3 T Sesame oil
1 T Sugar
1/2 bonelesss, skinless chicken thighs (matchstick)
Marinaded in a few tablespoons of the sauce
1 small onion (slivered, half mooons)
3-4 cloves garlic
1 medium carrot (matchstick)
1 red pepper (matchstick)
1 pound, store bought fresh Lo Mein Noodles (egg noodles)
Wish together all ingredients for sauce
Cut chicken and marinate in a few tablespoons of sauce
Put medium pot of water to boil
Cut all vegetables and get them ready for stir fry
Boil noodles per package, usually about 4-6 min, set aside
Heat 2-3 T sesame oil in heavy bottomed pan or wok
Sauté onions and then add garlic (2 min., stirring contstantly)
Add chicken (3 more min., stirring constantly)
Add carrots and then add peppers (3 min., stirring constantly)
Add cooked noodles and rest of sauce (3 min., stirring constantly)
Add scallions last (1 min., stirring constantly)
Serve with chili sauce, preferably chili with black beans or chili crisp.