Sunday, March 18, 2012

Chicken Lo Mein

I made this on Thursday night, right after my spring break started. Thank goodness. It was a great start to the weekend and tasted super nice. I added a bunch of leftover spinach that we had as well as carrots and broccoli. I can't stand the strips of onion that are in some lo meins, so I gladly left those off.

Woo hoo!

1 lb Chinese egg noodles or spaghetti
2 teaspoons canola oil
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 white onion, diced
1 clove garlic, minced
3/8 cup soy sauce
1/4 cup oyster sauce
1/8 cup sesame oil
1 bunch of broccoli, steamed
18 oz spinach
1/4 cup shredded carrots

Cook egg noodles according to package directions. Set aside.
Heat the canola oil in a large wok or frying pan. Add the chicken and cook until light brown. Add the onion and garlic. Cook about 5 minutes. 
Combine the soy sauce, oyster sauce, and sesame oil in a small bowl. Pour this mixture into the frying pan with the chicken mixture and stir for 1 minute. Add the steamed broccoli, spinach, and carrots. Cook until the spinach is wilted and then add the cooked noodles. Stir until all the ingredients are combined.
Serve immediately.
Source: adapted from Crepes of Wrath



  1. Yum! This sounds great for a weekday dinner- quick to fix and good to eat ;-)

  2. Me encanta :D
    Un besito linda!

  3. This looks divine! I love noodles of any kind, so this is right up my alley!

  4. I've never seen rice noodles in a tin before! Sounds like a very tasty dinner!



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