Chicken Lo Mein (Soft Noodles)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
    lb rice noodles or 1/4 lb fine egg noodles, prepared according to package
  • 2 12
    tablespoons oil
  • 14
    lb cooked chicken, cut into shreds
  • 2
    stalks celery, cut into shreds
  • 6
    mushrooms, cut into shreds
  • 12
    cup cabbage, chopped
  • 2
    ounces fresh snow peas, cut to bite-size
  • 1 14
    cups chicken stock
  • 2 12
    tablespoons cornstarch
  • 4
    tablespoons water
  • 2 12
    tablespoons soy sauce
  • 2
    tablespoons teriyaki sauce
  • salt, to taste
  • 38
    teaspoon black pepper (or to taste)
Advertisement

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.
Advertisement