Did you know that March has been designated as the National “Noodle Month”?
And if you are feeling like you are running out options for take out during the COVID-19 pandemic, and you are craving something salty, something savory, but you don’t know quiet these flavors are combined into your favorite take out dish, then this easy peasy recipe is just for you. It’s Chicken Lo Mein and it is packed with oodles of noodles and veggies to keep you happy and healthy at the same time.The noodles in this dish are big on flavor without the greasey guilt that you find in most take out foods. This recipe is pretty much straight forward. It is composed of just noodles, chicken and spinach cooked in a garlicky hoisin/soy sauce and dude, it is seriously fresh!
For the most part, lo mein noodles in the ethnic foods section of most major supermarkets. However, in this quarantine kitchen pantry, I substituted the lo mein noodles with the fettuccine I had on hand. You can also use spaghetti or soba noodles. I did not have any hoisin sauce, but there was a bottle of honey barbecue sauce in the fridge, which is somewhat similar to hoisin. I am happy to report that both of these substitution worked well in this dish and it turned out just as delicious.
So, are up to honing you home cooking skills with this dish? Are you game? Ready! Set! And away we go!
For the Sauce:
3 tablespoons low sodium soy sauce
3 tablespoons hoisin sauce
1 teaspoon sesame oil
For the Lo Mein:
8 ounces uncooked lo mein noodles
2 teaspoons olive oil
1 teaspoon sesame oil
1 1/2 tablespoons minced garlic
2 medium boneless, skinless chicken breasts, cut into thin strips
1 cup shredded carrots
1 cup snow peas
3 cups fresh spinach
1/4 bunch of cilantro sprigs, optional
To make the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set the sauce aside.
For the lo mein: Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.
In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through, no longer pink. Transfer the chicken to a plate and set it aside.
Add the carrots and snow peas to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted, about 2 minutes.
To serve, place in shallow bowls and garnish with cilantro, if desired.
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