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
Photo: Annabelle Breakey; Styling: Dan Becker
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Amount per serving
- 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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