|Nutritional Guidelines (per serving)|
This flavorful and colorful recipe for Chicken Lo Mein uses ramen noodle soup mix as the base. That makes it very simple to make. All of the colorful vegetables add wonderful flavor, texture, and nutrition to this simple recipe.
Any Asian recipe called "lo mein" simply means that it contains noodles made from wheat flour instead of rice flour. These delicious recipes are usually simple stir-fries, and contain chicken, beef, or pork along with veggies in a simple sauce. You can vary the veggies as you'd like in this dish, subtracting some and adding others.
It's important, when stir-frying, to make sure all of the ingredients are fully prepped before you put the pan on the stove top. Once coking starts, you won't be able to stop to slice an onion or to chop or mince garlic. You can prepare the vegetables ahead of time and then store them, covered, in the fridge to save time when you're ready to eat.
This one dish meal is complete in itself. You can add a green salad or a fruit salad if you'd like, but that isn't necessary. Enjoy this dish with a glass of white wine on a busy weeknight.
- 2 (3 ounce) packages chicken flavor ramen noodle soup mix
- 3 cups boiling water
- 2 tablespoons cornstarch
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 yellow or green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups snow peas
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 1-1/2 pounds boneless, skinless chicken breasts, sliced
- 2 tablespoons low-sodium soy sauce
Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside.
Combine cornstarch and chicken broth in a medium bowl, mix well with a wire whisk, and set aside.
Prepare all the vegetables and the chicken.
When you're ready to eat, heat 1 tablespoon of the oil in wok or large, heavy skillet over medium-high heat. Stir-fry the peppers, garlic, snow peas and mushrooms until crisp tender. Remove the vegetables from skillet and set aside.
Add the remaining 1 tablespoon oil to wok or skillet and heat until the oil shimmers. Stir-fry the chicken slices until fully cooked to 160°F, about 3-5 minutes.
Stir the chicken broth and cornstarch mixture and pour it into skillet; bring to a boil.
Return the vegetables to the skillet along with the soy sauce. Drain the noodles, discarding any water that wasn't absorbed, and add them to the skillet.
Stir-fry over medium-high heat until the mixture is heated through and the sauce has thickened. Serve immediately.