Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.
1 cup precut matchstick-cut carrot
1 cup snow peas, trimmed
2 (6-ounce) packages chow mein noodles
1 tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1 cup presliced mushrooms
2 teaspoons bottled fresh ground ginger (such as Spice World)
Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.
The next time I will add some hoi sin sauce with the other liquid and use a little corn starch to thicken it. Also, I will use light sesame oil. The dark oil was overpowering. I added some garlic and broccoli. I went light on the noodles and it was plenty.
I made this for dinner tonight and it was awesome and it came together really quickly. I used convenience items like pre-julienned carrots, pre--silced mushrooms so the chicken and scallions were the only things I had to prep. The red pepper gives it a nice kick and the so does the ginger. I didn't use the peanuts and I don't think I will when I make it again - and I will make it again! - I just don't think of peanuts when I think chow mein. This is going in my list of favorites.
I don't know...I felt like it was missing something. I even added minced garlic in with the ginger. I slightly thickened the sauce with cornstarch before adding the noodles, and I didn't use all of the noodles either, it still made quite a lot. I think there are better Cooking Light asian-inspired dishes out there. I don't know that I'll make this one again as it just didn't knock our socks off.
I was surprised some people disliked this dish so much. My husband and I both came back for seconds!
I did make a few adjustments based on people's complaints:
1. I added a clove of chopped garlic with the ginger
2. I added the noodles a handful at a time, mixing in between. That way I could make sure there would be enough sauce and it wasn't too dry. I ended up with about a cup of noodles extra.
3. I kept the peanuts and green onions on the side. The. We garnished with as much or as little as we liked.
4. Lastly, I happened to have a lime, so I garnished with a lime slice. It was a really nice touch.
Great dish needing very few adjustments!
This was a fantastic dish with terrific flavor and quick to prepare. I used broccoli instead of the peas, left out the mushrooms, used grated fresh ginger, and Udon noodles. It was a hit and will definitely make again. This taste as good as any meal I could order at an Asian restaurant.
The 8yr and I prepared this. Fairly easy and quick. Used Udon noodles. There is something missing from this recipe. It has potential, but I would rather it taste great the first time. Maybe use prepared peanut sauce as well and garlic. We all three agree, won't be making this again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!