Prep 0 mins
Cook 45 mins
This lo mein is great hot or cold, packed for lunches. Easy to make vegetarian by substituting firm tofu for the chicken. From Sunset Magazine.
- 3⁄4 lb egg noodles, Chinese lo mein
- 1 teaspoon toasted sesame oil
- 1⁄4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons canola oil, divided
- 1 tablespoon fresh ginger, minced
- 4 teaspoons garlic, minced
- 1⁄3 cup green onion, thinly sliced
- 1 cup carrot, coarsely shredded
- 1 cup celery, thinly sliced
- 1 cup red onion, thinly sliced
- 1 1⁄2 cups chicken, chopped cooked or 1 1⁄2 cups tofu, cubed
- 3⁄4 cup mung-bean mixed sprouts
- 3 tablespoons cilantro, chopped
- Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
- Pour 1 tablespoons canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
- Wipe frying pan clean. Pour remaining 1 tablespoons oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
- Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
- *To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.