Chicken Lo Mein

Ingredients

• 12 ounce sfresh (refrigerated) or frozen lo mein noodles
• 2 tablespoon scan ola oil or vegetable oil, plus extra for drizzling noodles
• 2 tablespoon slight soy sauce
• 2 tablespoon sdark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon Shaoxing wine
• 1 tablespoon toasted sesame oil
• 1 tablespoon turbinado or granulated sugar
• 3/4 pound boneless, skinless chicken thighs, thinly slice d (about 1/4-inch thick) into bite-size piece s
• Salt and pepper
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 small head napa cabbage, cored and shredded (about \1 1/2 cup s)
• 1 small carrot, cut into matchsticks
• 1 cup thinly slice d snow peas
• \1 1/2 cup smung bean sprouts
• 1/2 cup thinly slice d scallions, plus more for garnish

Instructions

1. In a large pot of boiling water, cook noodles according to package instructions until al dente. Transfer to a colander and run under cold water to stop the cooking. Drain well. If noodles are sticky, drizzle them with a little neutral oil and toss to prevent sticking.
2. While the water comes to a boil, prepare the sauce: In a small bowl, whisk to combine the light soy sauce, dark soy sauce, oyster sauce, vinegar, wine, sesame oil and sugar.
3. In a 12 inch nonstick skillet, heat 1 tablespoon of the canola oil over medium high. Add chicken, season with salt and pepper and cook, stirring occasionally, until chicken is just cooked through, 5 minutes. Add 1 teaspoon of the garlic and 1 teaspoon of the ginger and cook, stirring, until fragrant, 30 seconds. Transfer to a plate.
4. Add the remaining 1 tablespoon canola oil to the skillet, plus the cabbage, carrots and snow peas; lightly season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add the remaining garlic and ginger and stir until fragrant, 30 seconds.
5. Add chicken, bean sprouts, cooked noodles and sauce, and cook, tossing with tongs, until mixture is well combined and most of the liquid is absorbed, about 2 minutes. Add scallions and toss to combine.
6. Serve warm and top with more scallions.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.