My Chicken and Vegetable Lo Mein
My Chicken and Vegetable Lo Mein

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Lo Mein is a fantastic Chinese takeout option if you're looking for something a bit thicker than the traditional Chow Mein. This meals is already full of vegetables, protein and noodles, so the side dishes could be really simple: Fresh fruit or Homemade Applesauce Pao de Queijo (totally not along the Asian flavors but for a fusion meal, this is a fun side dish). One Year Ago: Roasted Balsamic Vegetable Pasta.

My Chicken and Vegetable Lo Mein is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. My Chicken and Vegetable Lo Mein is something which I've loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have my chicken and vegetable lo mein using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients needed to cook My Chicken and Vegetable Lo Mein:

  1. 1/2 lb linguine noodles
  2. 1 lb chicken breast, thinly sliced
  3. 3 clove garlic, chopped
  4. 1/4 cup cornstartch
  5. 2 tsp sugar
  6. 6 tbsp la choy soy sauce
  7. 4 tbsp oil
  8. 2 cup chicken broth (about), divided
  9. 1 cup broccoli florets
  10. 1 cup carrots, sliced
  11. 1 cup sugar snap peas, cleaned
  12. 1/2 large white onion, sliced
  13. 1 tbsp molasses
  14. 1 bunch green onion, chopped
  15. 1 pinch salt to taste

First of all cook the noodles according to package. The lo mein is great hot or cold, packed for lunches. The lo mein is great hot or cold, packed for lunches. We went heavy on the fresh vegetables and easier on the pasta in this lightened-up take on chicken lo mein.

Steps to make My Chicken and Vegetable Lo Mein:

  1. »again, I don't really measure so the vegetable quantities are just a guess…«
  2. »cook linguine in boiling salted water for 8-9 mins, until al dente. drain and rinse with cold water. drain again and refrigerate until needed.
  3. »cut chicken into thin strips.
  4. »mix 2 tbsp cornstartch with sugar and blend in 1 tbsp soy sauce and 2 tbsp oil. coat chicken and marinate for at least 30 mins.
  5. »in a wok or large pan, heat 2 tbsp oil and brown chicken lightly. add garlic and cook 3 or 4 more mins.
  6. »add 4-5 tbsp soy sauce and 1 1/2 cups of broth, cover and simmer on low heat for 40 mins.
  7. »add peas and cook for 5 mins, add carrots cook for 5 mins, add broccoli and cook for 10 more mins. ( or until veggies are done to just under your liking)
  8. »mix remaining cornstartch with 1/3 cup broth, stir into meat and veggies.
  9. »add white onions and molasses, heat. shredded green cabbage could be added now (I just forgot to pick one up).
  10. »stir in noodles and heat through. noodles will be stuck together and "clumpy" but stir them in and the sauce will bring everything together perfectly.
  11. »season with salt to taste.
  12. »plate and top with green onions.
  13. »pairs nicely with my creamy jalapeño won tons!

Make takeout-perfect vegetable lo mein in your own kitchen for a quick, easy, healthy, and authentic Chinese dish any night of the week! Noodles and vegetables unite with a flavorful brown sauce that's hard to resist. Your local Chinese restaurant likely has a vegetable lo mein option which you. Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan.

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