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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is simply the best! A lot of recipes on here seem to list chow mein as being a rice dish, but I've always known it as noodles, like this one. Use as a side dish or main dish. Easily made vegetarian. Ingredients:
6 ounces chow mein noodles or 6 ounces thin spaghetti |
1 cup chicken broth |
2 teaspoons cornstarch |
1/2 teaspoon salt |
16 ounces cooked chicken |
1 teaspoon olive oil |
1 onion, chopped |
1/4 teaspoon ginger |
3 garlic cloves, minced |
1 cup frozen mixed vegetables |
Directions:
1. Cook noodles according to directions. Drain and set aside.
2. In a small dish, combine the broth, cornstarch and salt; set aside.
3. Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes.
4. Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat.
5. Stir the veggie mixture into the noodles.
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