Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
45 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.

Step 5

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

Step 6

Note: Nutritional analysis is per serving.

Lunch Lessons: Changing the Way We Feed Our Children

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