Vegetable and Chicken Lo Mein

Vegetable and Chicken Lo MeinRecipe
Photo: Annabelle Breakey; Styling: Dan Becker
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.
Serves 4


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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


Total: 45 Minutes

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.

*To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.

Note: Nutritional analysis is per serving.

Created date

August 2008

Nutritional Information

Calories 592
Caloriesfromfat 24 %
Protein 30 g
Fat 16 g
Satfat 2.5 g
Carbohydrate 81 g
Fiber 4.8 g
Sodium 1226 mg
Cholesterol 128 mg