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Chicken Lo Mein Restaurant Style

Chicken Lo Mein Restaurant Style



     Chicken Lo Mein is a classic takeout dish that we’ve all probably eaten at one time or another. We find, however, that it’s getting harder than ever to get a good lo mein these days! Hence the need for this recipe.

Chicken Lo Mein Restaurant Style

Prep time  20 mins  Cook time  10 mins
Total time  30 mins

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

Author: Sarah  Recipe type: Noodles and Pasta  Cuisine: Chinese

Serves: 4-6 servings

Ingredients



You'll need:
8 oz. boneless skinless chicken thighs, cut into thin strips
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil, plus more for cooking
1 clove garlic, minced
4 cups shredded cabbage
2 medium carrots, julienned
1 tablespoon shaoxing wine or dry sherry cooking wine
16 oz. fresh lo mein egg noodles
1 tablespoon soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
Pinch of salt
Pinch of sugar
2 cups mung bean sprouts
2 scallions, julienned

Instructions

  • If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
  • In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
  • Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about ¼ cup water to the noodles to loosen them up a bit.
  • Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.



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