 | I love cooking lo mein, as a kid, I hated rice. So whenever my mom would make a stir fry of any kind, I would boil up a pot of ramen to serve with mine, so that I didn't have to have the rice. I now love rice, but I am still a noodle girl at heart. One of my favorite snacks to this day is drained ramen tossed with lite soy sauce. I used to have it after school all the time, it is a comfort food for me. Miss F loves lo mein, but we couldn't get her to try the mushrooms, she was happy to send hers over my way. This dish is heavy on vegetables, there are more veggies than there are noodles. Which makes it tasty and a bit healthy. Nice to have after days of turkey, gravy, butter and pie! |
1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
¼ cup soy sauce
½ cup chicken broth
8 ounces uncooked Asian noodles
1 tablespoon canola oil
2 boneless, skinless chicken breasts, thinly sliced
½ pound mushrooms, sliced
¼ pound snow peas
1 large red bell pepper, julienned
½ cup carrots, julienned
1 teaspoon sesame seed oil
In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the noodles per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the chicken, mushroom, snow peas, bell pepper and carrots for 3 to 5 minutes. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.
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