Chicken Lo Mein (Soft Noodles)
- Reviews 5
Ready In: 50 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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