I’ve been trying different lo mein recipes for over a year, and I’ve finally found a combination that I really like. And yes, I use spaghetti noodles. I tried a couple different brands of lo mein noodles, and I just didn’t really like them. Spaghetti noodles are closer to what they serve at Panda Express, and we like them, so oh well. With this Chicken Lo Mein recipe, I feel like I finally got it right.
The fresh snow peas are really the key ingredient, in my opinion. I’ve been finding them lately at my local Kroger store in a bag near the packaged salads. Along with the snow peas, you can add about any vegetable you like, but I prefer carrots, celery, onions and garlic. If you add something softer, like red bell pepper, you might want to add it a little after the other vegetables so it doesn’t get too soft.
We’ve also tried different meats in this lo mein recipe. Pork was OK, but not as tender as skinless boneless chicken thighs. I like to cut the chicken into strips, then marinade it for 10-15 minutes in a mixture of soy sauce, vegetable oil, and cornstarch. My chicken always comes out super tender, but I haven’t tried skipping that step to determine if it’s really necessary.
This recipe is super quick and easy, and it reheats well. If you’re cooking for one or two, cut the recipe in half and enjoy the leftovers. Chicken Lo Mein is one of my new favorite meals.
Chicken Lo Mein
Ingredients
- 1 lb. thin spaghetti noodles or lo mein noodles
- 2 cups fresh snow peas
- 2 large carrots peeled
- 3 green onions
- 2 stalks celery
- 1 lb. skinless boneless chicken thighs cut into strips
- 2 teaspoons minced garlic
Sauce
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- ¼ cup water
Instructions
- Bring a large pot of water to a boil to cook the noodles, and cook according to package directions.
- Meanwhile, chop the celery, onions, and garlic. Cut the carrots into matchsticks.
- Mix up the sauce in a small glass measuring cup or small bowl.
- In a large skillet or wok on medium high heat, cook the chicken strips until cooked through. Remove them from the pan.
- In the same large skillet, cook the vegetables until tender crisp. Add the sauce and cook until thickened.
- Drain the cooked noodles and return them to the pot. Add the cooked chicken, vegetables, and sauce and toss until well combined.
- Serve!
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