Boy was this delicious! My fiance and I served this with Asian insprired Barbecue Pork Chops so we omitted the chicken, but kept everything else the same. I can't wait to eat the leftovers for lunch today! Great recipe.
Vegetable and Chicken Lo Mein
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.
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- Calories: 592
- Calories from fat: 24%
- Protein: 30g
- Fat: 16g
- Saturated fat: 2.5g
- Carbohydrate: 81g
- Fiber: 4.8g
- Sodium: 1226mg
- Cholesterol: 128mg
- 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
- 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.
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