If there’s one thing our whole family can agree on, it’s stir fry. Throw some noodles in and you’d think my kids had found themselves in Disneyland — they LOVE noodles! So when I combined them in this quick weeknight meal, I’m pretty sure I struck gold.
Chicken stir-fried with crisp veggies and coated in ginger, soy and hoisin? All in about 20 minutes. You can’t get better than that on a Wednesday night, right? As Kate, my third-grader, so eloquently put it… “This Lo Mein shall Re-main on our dinner schedule!”
p.s. We have a wok and it was perfect for this, but you could also do it in a large frypan.
Ingredients
4 ounces uncooked angel hair pasta
2 teaspoons cornstarch
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup julienned carrots
1 cup snow peas
1 can chopped baby corn
1/4 cup salted peanuts, finely chopped
Instructions
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon.
Drain pasta and set aside.
Stir-fry broccoli, carrots, snow peas and baby corn in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
Serves 4.
http://sugarmamacooks.com/chicken-lo-mein/
This looks so yummy! I love lo mien, and this seems like a super easy sauce to go with some quick cooking ingredient. Thanks for posting this!
Just made this! Delicious!