Saturday, July 7, 2012

Lo Mein

1 lb. noodles (fresh chinese egg noodles if you can find them)
1 tsp. sesame oil
1 Tbs. oil
1 Tbs. sugar
1 chicken breast, sliced
1 tsp cornstarch
1/2 tsp garlic, chopped
soy sauce
2 carrots, julienne (microwave for 1 1/2 minutes)
1 onion, sliced
3 baby bok choy bunches, sliced

3 Tbs. oyster sauce
3 Tbs. soy sauce
1 C chicken broth
1 1/2 tsp. cornstarch

Cook the noodles according to the package, drain, toss the noodles with the sesame oil, oil, and sugar and set to the side. Cut the vegetables and meat. I like to cut the vegetables and meat into slices (julienned) so that they are easier to pick up with the noodles, but feel free to do whatever you like. In a small bowl, marinade the chicken in cornstarch, garlic, and soy sauce. In another small bowl mix the sauce ingredients.

With a nonstick skillet on high fry the noodles to your liking and remove them from the pan. Then cook the chicken and remove it from the pan. Add a tablespoon of oil and cook the onions until done and then add the carrots and bok choy and cook until done. Then remove the vegetables from the pan. Cook the sauce until it thickens slightly, taste for seasoning, and then add the meat and vegeatables into the pan. Then add the noodles and toss to coat them with the sauce and mix everything together.

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