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.
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
How to Make It
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.
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.
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.
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.
Lunch Lessons: Changing the Way We Feed Our Children
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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.
Delicious! I cut the red onion, green onion, sprouts and cilantro and added sliced red bell pepper instead, since it's what I had on hand. It tasted light and fresh, and I really enjoyed the combination of flavors, especially the ginger. Will definitely be making again!
I take a lot of shortcuts with this recipe, so it's quick and easy with pantry staples--dried pasta, yellow onion, and no bean sprouts or cilantro. I have even replaced the vegetables with a package of frozen stir fry vegetables, which worked fine. I agree that this is a good, solid recipe--not a standout--that my family enjoys.