Prep 2 mins
Cook 10 mins
I made this one night when I wanted something quick and easy. I was just going to make Chow Mein from the can but I find that stuff kind of tasteless so I had to fix it up a bit. This is what I ended up with and it was pretty good. I served it with a side of ginger pears.
- 1 (12 ounce) package lo mein noodles (or other noodles)
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons low sodium soy sauce
- 1 (28 ounce) package canned chow mein (chicken or beef)
- 1 (10 ounce) can chicken, drained (or shrimp)
- open the veggie part of the chow mein and set to drain.
- Put water for noodles on and prepare according to package directions.
- While water for noodles is coming to a boil, in small skillet saute garlic and red pepper flakes in oil. Be careful not to burn the oil. When garlic is tender add lemon juice and soy sauce. Heat through.
- While noodles are cooking, combine the drained chinese veggies with the can of chicken and the gravy/chicken part of the chow mein. Heat through.
- Drain noodles, rinse with hot water, put noodles back in noodle pan and toss with garlic oil mixture.
- Serve the veggie/chicken mixture over the noodles.
I'm not normally a big fan of canned chow mein, but the fixings in this one up the taste and excitement quotient nicely. A good solution for a day on which you can't take much time out to cook.