I have to say, this recipe caught my eye, though I had just gotten Chinese takeout. The original recipe used leftover pork tenderloin, but I’m more of a chicken girl.
It was a great weeknight meal, as it came together very quickly. Like any stirfry, having your ingredients ready before you start cooking is a must. I took even more of a shortcut, shredding my chicken before it even went in the fridge the day before, and buying presliced mushrooms.
You can speed things up even more by stirfrying the vegetables while the noodles cook, as long as you have everything ready to go and at your fingertips when you start cooking…I even had the soy sauce measured out in a small dish I kept next to the stove.
Chicken Lo Mein
adapted from Everyday Food, November 2011
1/2 pound (227 grams) whole wheat spaghetti or lo mein noodles
4 teaspoons peanut oil
9 cloves garlic, minced
3 inch (7.5 cm) piece ginger, peeled and minced
1/2 pound (227 grams) button mushrooms, sliced
1 red bell pepper, seeded and thinly sliced
1 stalk broccoli (peel and julienne the stalk, cut off florets)
1/2 chicken, cooked, meat shredded*
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
Bring a large pot of water to boil. Generously salt and cook according to package instructions. Drain.
In a large frying pan, heat 3 teaspoons oil over medium high heat. Add garlic and ginger, stirring frequently, until lightly browned. Add a teaspoon of oil and the mushrooms, stirring constantly until the mushrooms are soft. Add broccoli, stirring, until bright green, then add sliced peppers and cook until softened.
Add the cooked noodles, soy sauce, and chicken. Toss to coat chicken and noodles with sauce. When chicken has warmed through, remove from heat and drizzle with sesame oil.
*Leftover roasted or rotisserie chicken works great.