Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Cooper
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Dan Becker

Recipe Summary test

total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Lunch Lessons: Changing the Way We Feed Our Children

Nutrition Facts

592 calories; calories from fat 24%; protein 30g; fat 16g; saturated fat 2.5g; carbohydrates 81g; fiber 4.8g; sodium 1226mg; cholesterol 128mg.
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