Vegetable and Chicken Lo Mein |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time 45 minutes. The lo mein is great hot or cold, packed for lunches. It's adapted from one in Lunch Lessons: Changing the Way We Feed Our Children (HarperCollins Publishers, 2007; $15) by Ann Cooper and Lisa M. Holmes. Ingredients:
3/4 pound fresh chinese egg noodles (lo mein) |
1 teaspoon toasted sesame oil |
1/4 cup hoisin sauce |
2 tablespoons soy sauce |
2 tablespoons canola oil, divided |
1 tablespoon minced fresh ginger |
4 teaspoons minced garlic |
1/3 cup thinly sliced green onions |
1 cup coarsely shredded carrots |
1 cup thinly sliced celery |
1 cup thinly sliced red onion |
1 1/2 cups chopped cooked chicken or tofu |
3/4 cup mung-bean sprouts |
3 tablespoons chopped cilantro |
Directions:
1. Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
2. Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
3. Wipe frying pan clean. Pour remaining 1 tbsp. oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
4. Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.
5. *To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.
6. Note: Nutritional analysis is per serving.
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