i LOVE to eat asian food. lo mein is hands down one of my favorites. add a side of fried rice to it and i'm in heaven! of course, with the deliciousness comes that price tag. as nice as it is to order from my favorite chinese restaurant, pulling out my wallet is the worse part. so making it from home, cuts the price in half. now this recipe, was made with items in my pantry. i did not have shitake mushrooms, snap peas or anything like that in my fridge. but i did have some scallions, carrots, onions and chicken! so that's what i used. this recipe is ridiculously versatile. you can fancy it up with your favorite ingredients or use what you have on hand like i did. either way, this recipe is really good, full of flavor and costs less.
- - chicken marinade
- 1 tablespoon soy sauce -
- 1 tablespoon rice vinegar -
- 1 teaspoon sesame oil -
- 2 chicken breasts - cut in half and then sliced into strips
- - pasta marinade
- 1 lb thin spaghetti - or your favorite pasta
- 1 tablespoon soy sauce -
- 1 tablespoon hoisin -
- 1/4 teaspoon sesame oil -
- - stir-fry ingredients
- 4 tablespoons vegetable oil - divided
- 5 cloves garlic - minced, divided
- 1 teaspoon ginger - grated
- 2 carrots - sliced into strips
- 1/2 onion - sliced into strips
- 4 scallions - sliced into strips
- 1/3 cup chicken broth -
- mix the ingredients for the marinade in a bowl. add in the chicken strips.
- toss until the chicken is coated. cover and refrigerate for at least 30 minutes.
- bring a large pot of water to a boil. salt the water generously and add the thin spaghetti noodles. cook according to the package directions until al dente, given the noodles will be cooked more near the end. in a large bowl, add the soy sauce, hoisin and sesame oil. drain the noodles and immediately pour the hot noodles into the bowl with the marinade.
- toss until all the noodles are coated. set aside.
- preheat 2 tablespoons of the oil in a large skillet or wok over medium high heat. add 3 cloves of the minced garlic and the ginger.
- saute quickly until fragrant. add in the marinated chicken, tossing until brown.
- add in the carrots, onions and scallions, sauteing for a few minutes longer.
- remove the mixture from the pan. wipe out the pan if there is a lot of brown bits.
- heat the remaining 2 tablespoons of the oil in the pan over medium high heat. add the remaining garlic.
- saute for a couple seconds and add the reserved seasoned noodles.
- toss for a few minutes in the garlic oil. stir in the chicken broth and return the chicken mixture back to the pan.
- taste and season accordingly. serve hot.
also, lessen the price even more and use chicken thighs! i didn't have any on hand.