A few months ago, Keith asked if I knew how to make lo mein. I had dabbled very little with asian inspired dishes, only trying to recreate Lulu’s Spicy Basil Noodles, which I did! Yay! But never lo mein. I looked around and found a few recipes for chicken lo mein but a lot of them seemed overly complicated or used weird ingredients that I didn’t feel like buying.
So I modified and adapted and ended up with the one dish that Keith requests every week.
They are super easy, take maybe 20 minutes start to finish and you can adapt them for whatever you have.
Ingredients (for 2 servings and a little leftover)
1.5 chicken breasts
1 bag of frozen veggies of choice
1 teaspoon ginger
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup teriyaki sauce
1/2 cup water
linguine (I suck at portioning this and we always end up with way too much, so I’m not telling you how much to use.)
1 tablespoon-ish sesame oil
Cut up the chicken into bite-sized pieces.
Measure out the soy sauce, teriyaki sauce, ginger and cornstarch and mix together. (I usually just mix it right in the measuring cup.)
Pour this over the chicken and let sit. (Sometimes I do this a few hours in advance and put it in the fridge, sometimes I do it right then and only let it sit for a few minutes.)
Put your water on to boil.
Take a slotted spoon and transfer the chicken to a pan, reserving the liquid.
After the chicken is mostly cooked, throw the veggies in.
Once the veggies are cooked through, pour the rest of the liquid in the pan, letting it reduce until it’s nice and thick.
Eventually your noodles should be done, strain and toss with the sesame oil.
Put some noodles in a bowl, top with the chicken/veggie/sauce and
Now I’ve used pork and veal in place of the chicken, we switch up the veggies depending on what looks good (I am particularly fond of the Giant Eagle Edamame blend and the Pepper Stir-Fry. You could use real lo mein noodles or regular spaghetti or even egg noodles.
I don’t even measure anything anymore, just throw it all together and hope for the best. It’s quick, easy and forgiving. And vaguely Asian.