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.
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- 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
- 1Cook 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.
- 2Pour 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.
- 3Wipe 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.
- 4Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
- 5*To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.
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Nutritional Facts for Vegetable and Chicken Lo Mein
Serving Size: 1 (248 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 486.4
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 1.8 g
- Cholesterol 72.3 mg
- Sodium 822.9 mg
- Total Carbohydrate 78.9 g
- Dietary Fiber 5.7 g
- Sugars 10.6 g
- Protein 15.3 g
The following items or measurements are not included: