Prep 30 mins
Cook 20 mins
Wonderful flavor and easy to make. A good way to use leftover chicken.
- 1⁄4 lb rice noodles or 1⁄4 lb fine egg noodles, prepared according to package
- 2 1⁄2 tablespoons oil
- 1⁄4 lb cooked chicken, cut into shreds
- 2 stalks celery, cut into shreds
- 6 mushrooms, cut into shreds
- 1⁄2 cup cabbage, chopped
- 2 ounces fresh snow peas, cut to bite-size
- 1 cup bean sprouts
- 1 1⁄4 cups chicken stock
- 2 1⁄2 tablespoons cornstarch
- 4 tablespoons water
- 2 1⁄2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- salt, to taste
- 3⁄8 teaspoon black pepper (or to taste)
- Cook the noodles in salted boiling water (4-6 minutes for rice noodles or 8-10 minutes for egg noodles), rinse in cold water, and drain.
- In a wok or large skillet, saute the chicken in hot oil for 2 minutes; add the vegetables and saute for another 2-3 minutes.
- Add the chicken stock and mix well.
- Cover, reduce heat and simmer for 10 minutes.
- Mix together the cornstarch, water, soy sauce and teriyaki sauce until smooth, and add the mixture to the chicken and vegetables.
- Season with salt and pepper.
- Stir in the noodles, re-heat and serve immediately.
We doubled this recipe because our teenaged son can eat about 10,000 calories per meal. He never comments on his food unless he thinks it is really good. He gave this recipe five grunts and a couple mumbles. It's a little bland for our normal tastes, but Lo Mein is supposed to be bland. Very easy and quick to make. It needs to cook for a little longer than step seven suggests (on our stove), otherwise it doesn't thicken.
Very yummy and easy to play with - left out the sprouts (didn't have any) and snow peas; added carrots; and had sauteed mushroom on the side for those that wanted them.