BETTER than carry out! When craving Chinese food we prepare this dish. The secret is in the last step--cooking the noodles until darken. Easy preparation.
- 226.79 g thin spaghetti noodles
- 709.77 ml water
- 3 chicken bouillon cubes
- 2 boneless skinless chicken breasts
- 29.58 ml olive oil
- 29.58 ml sesame oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 celery rib, thinly sliced
- 473.18 ml cabbage, thinly sliced
- 2 stalk bok choy, sliced
- 1 carrot, shredded
- 59.14 ml frozen green pea
- 14.79 ml cornstarch
- 29.58 ml cold water
- 59.14 ml light soy sauce
- Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
- Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
- Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
- Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
- Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.
Just like take out lo mein! I omitted the bok choy and cabbage because I didn't them on hand but I added broccoli, red pepper, and water chestnuts because I like them and it turned out really good! I also used 3 cups of chicken broth instead of the bouillon cubes. I broke my noodles in half before cooking them which made it much easier to fit in a small amount of liquid. Worth it! :)
OMG! This is divine!! I could not believe how professional tasting it ended up! As good (or better) than many restaurant lo mein dishes I've had. I used purchased chicken broth because I never have cubes and green peas & carrots, otherwise followed recipe exactly. I even bought the bok choy! The only daunting task was getting the pasta squished into the 3 cups of broth, but I just kept pushing it and working it down. Seasoned Cook, thanks for the great recipe!
I usually order lo mein when eating at an asian restaurant, so I was leary about this recipe. but this gets the YUM award at my house. Made this last night with left-over chicken. The veggies I used were: red pepper, bok choy (I cut up the stalk like celery and chopped up the green leaves), onion, slaw mix and extra carrot, topped with lots of green onion. I also used peanut instead of olive oil. I could not get the noodles to brown, but the taste was awesome nonetheless! My husband and teenagers gobbled it up, even my Picky One ate it. This recipe is delicious, inexpensive, simple (except for the chopping) and uses everyday ingredients, so it gets 5-stars from us. Thanks for posting -- it's a keeper!