By Dana Mautemps
Chinese Chicken Lo Mein
4 steps
Prep:15minCook:10min
Updated at: Thu, 06 Jun 2024 20:16:48 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
27
High
Nutrition per serving
Calories570.4 kcal (29%)
Total Fat31.4 g (45%)
Carbs50.1 g (19%)
Sugars6.8 g (8%)
Protein23.1 g (46%)
Sodium1010.7 mg (51%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
230gChinese egg noodles
fresh, regular or thin, or spaghetti/angel hair
Water
for boiling noodles
230gboneless chicken breast
sliced
2 teaspooncorn starch
6 tablespoonsoil
6 clovesgarlic
peeled and minced
2 cupNapa cabbage
sliced
4Shiitake mushroom
sliced
⅔ cupcarrots
peeled and cut into pieces
1 cupchicken broth
2 tablespoonsoy sauce
2 teaspoonoyster sauce
½ teaspoonsesame oil
6 dasheswhite pepper
2 teaspoonsugar
or to taste
salt
to taste
Instructions
Step 1
Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you're going to finish cooking the noodles later in the wok.
Step 2
Marinate the chicken with the cornstarch. Set aside. When the noodles are ready, drain the noodles. Mix all the ingredients of the Sauce in a small bowl. Stir to combine well. Set aside.
Step 3
Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth and the Sauce.
Step 4
Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.
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