Some lo meins that I've had at restaurants have a bland, onion-y flavor I really don't like, but this one was much more to my tastes. Allrecipes is part of the Meredith Food Group. All quantities in the recipe will be right if you use four 3-ounce packages of ramen noodles (any flavor okay because you will NOT use the flavoring packs just the basic noodle blocks which only take three minutes to boiland separate). Rather poor actually. Lose the extra cup of water and decrease the broth by a quarter of a cup. You can forget ordering in – whip this up at home instead! If you have a real soy sauce purchased in an asian market use only a couple of tablespoons. Rather poor actually. Stir the sauce, pour into the pan and incorporate all ingredients well. Add comma separated list of ingredients to exclude from recipe. Amount is based on available nutrient data. 1/2 cup of soy sauce??? Made great restaurant lo mein, with a thick brown sauce just like you get in Chinese take out. soy sauce, cole slaw mix, reserved Percent Daily Values are based on a 2,000 calorie diet. Cook the linguine according to package directions, drain and set aside. Great recipe says my wife who usually doesn't favor Oriental noodles dishes. You can make your own restaurant-quality Lo Mein at home... and in ONE PAN! Suggest adding 1/2 small green pepper and 1/2 small red pepper in 3/4-inch dices along with other veggies to give flavor and slight crunchy texture to an otherwise soft dish. Rather poor actually. In a wok over high heat, add 2 tablespoons oil, and sear the chicken … Some odd ingredients listed (don't use linguini! All those Oriental flavors of sesame ginger garlic Hoisin & Oyster sauce the flavorful chicken & crisp veggies is like a party in your mouth. Used the base sauce here and as others suggested- skipped the cup of water and added a TBL of both Hoisin sauce & Oyster sauce (again- make it to your taste). Also, it’s way healthier than ordering takeout. Info. This is nothing like the lo mein we get at our local chinese place but this was still enjoyed nonetheless. What I ended up with was just about perfect. I enjoyed this recipe but I did change it around a bit. You saved Chicken Lo Mein to your. (Hey) add what you like. If you are using some thin supermarket brand I would halve the amount. Nutrient information is not available for all ingredients. I used spagetti instead of linguine and added a bag of stir fry veggies. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. ), but overall an excellent flavor. Cook the linguine according to package directions, drain and set aside. We added the amount we wanted to either the rice or noodles. I liked the idea of this recipe but to make it work for me i have to make some changes it just didnt taste good for me i will make again with some few adjustments im sure it will be great next time. Heat the remaining vegetable oil in the wok or pan over high heat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Information is not currently available for this nutrient. Transfer to a serving platter, garnish with the scallions and serve immediately. Stick with the liquid quantities listed in the recipe. https://www.tasteofhome.com/recipes/stir-fry-chicken-lo-mein Heat 1 tablespoon of the … Chicken quantity should be 1-1/2 pounds. With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Chinese Style Egg Noodles: While the authentic recipe is made with chow mein or lo mein noodles, you can use any noodles you have on hand. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Iloved the flavor of this recipe. Check back for a new episode of #ReadyJetCook every Wednesday at 1pm! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition There is also way too much liquid in this recipe. The amount of ginger in the original recipe was actually good and did not have to be altered. If you have a real soy sauce purchased in an asian market use only a couple of tablespoons. Add comma separated list of ingredients to include in recipe. Drain the cooked ramen noodles in a colander and then add to the wok; the sauce will be fully absorbed in the noodle mixture as it should be. How to Make Chicken Lo Mein. 4 skinless, boneless chicken breast halves - cut into thin strips, 1 (12 ounce) package uncooked linguine pasta, ½ pound fresh shiitake mushrooms, stemmed and sliced, 6 green onions, sliced diagonally into 1/2 inch pieces. Make the magical sauce Vegetables: Shredded cabbage and broccoli; How To Make Chicken Lo Mein Like Chinese Restaurants. Mix this together and coat the chicken well. If you are using some thin supermarket brand I would halve the amount. Transfer this and all juices to a warm plate. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. I made the sauce (minus the water) and instead of using the full amount...I added a spoonful as I stir-fried my vegetables until I was pleased with the results. Download it today: http://food-network.app.link/downloadSubscribe to Food Network: https://foodtv.com/2WXIIWZGet the recipe: https://www.foodnetwork.com/recipes/lo-mein-noodles-7114663Lo Mein NoodlesRECIPE COURTESY OF JET TILALevel: EasyTotal: 15 minActive: 15 minYield: 4 servingsIngredientsSauce:1/4 cup (60 ml) chicken stock3 tablespoons (45 ml) oyster sauce 1 tablespoon (15 ml) soy sauce 1 teaspoon cornstarch 1 teaspoon sesame oil Noodles:3 tablespoons (45 ml) vegetable oil4 teaspoons ginger, thin julienne 2 teaspoons (10 g) garlic, minced 1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices 2 to 3 cups fresh egg noodles, such as pancit 1/2 carrot, julienned 1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias 3 scallions, cut into 1/2-inch bias pieces DirectionsFor the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil.