Cluckin Lo Mein Recipes

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CLASSIC LO MEIN (NOODLES)



Classic Lo Mein (Noodles) image

I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces

Steps:

  • To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
  • Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
  • Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
  • Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
  • Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

CHICKEN LO MEIN



Chicken Lo Mein image

This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.

Provided by Meesh

Categories     World Cuisine Recipes     Asian

Time 2h15m

Yield 4

Number Of Ingredients 15

4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
½ cup soy sauce, divided
1 ¼ cups chicken broth
1 cup water
1 tablespoon sesame oil
½ teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
½ pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

Steps:

  • In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
  • In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
  • Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
  • Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Nutrition Facts : Calories 598.6 calories, Carbohydrate 78.6 g, Cholesterol 60.8 mg, Fat 14.7 g, Fiber 4.5 g, Protein 38 g, SaturatedFat 2.5 g, Sodium 1877 mg, Sugar 9.8 g

CHICKEN LO MEIN RECIPE BY TASTY



Chicken Lo Mein Recipe by Tasty image

There are many benefits to making your favorite Chinese takeout meal at home - and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you'll have cheap, yummy eats for days.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 lb chicken breast, sliced
1 teaspoon pepper
1 teaspoon salt
2 teaspoons sesame oil, divided
¼ cup chicken broth
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ cup shiitake mushroom, sliced
½ cup onion, sliced
½ cup carrot, sliced
½ cup sugar snap peas, halved
4 servings cooked egg noodles
1 tablespoon scallions, chopped, for garnish

Steps:

  • In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
  • In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
  • Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
  • Add the garlic and ginger to the pan and cook until fragrant.
  • Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
  • Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
  • Serve garnished with scallions.
  • Enjoy!

CLUCKIN' LO MEIN



Cluckin' Lo Mein image

I made this up when trying out about 12 other lo mein recipes. This is my variation and very good. I like more sauce as opposed to less, adjust the amount you want when you're putting yours together, you dont need to use it all.

Provided by CookbookCarrie

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1 -1 1/4 lb chicken tenderloins, sliced into bite size pieces
4 teaspoons white sugar
1 tablespoon rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon dark sesame oil
1/2 teaspoon black pepper
2 tablespoons cornstarch
1 (8 ounce) package linguine, cooked to package directions,drained & set aside
2 tablespoons canola oil, divided
2 tablespoons gingerroot, grated
1 tablespoon garlic, grated
1/2 lb button mushroom, sliced think
6 scallions, sliced on the diagonal (white & green)
1 carrot, peeled & julienned
2 cups shredded cabbage

Steps:

  • In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce.
  • Mix together well, cover and marinate in the fridge for 1 hours.
  • In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
  • Shake well.
  • Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
  • Shake well.
  • Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
  • Stir fry until the liquid evaporates and the chicken starts to brown.
  • Put this on a plate and remove to a warm place.
  • Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
  • Add in the rest of your vegetables.
  • Stir it up well and let cook until the vegetables start to wilt some.
  • Scoot the veggies to the side and make a well in the middle.
  • Pour in about half of the sauce from the jar.
  • When it starts to warm up, mix in the veggies and add back the chicken.
  • If you want more sauce, add more and stir until it heats up enough to start thickening.
  • Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
  • Serve with steamed rice.
  • Enjoy!

Nutrition Facts : Calories 269.5, Fat 7, SaturatedFat 0.9, Cholesterol 32.9, Sodium 1175.6, Carbohydrate 30.6, Fiber 2.4, Sugar 5.1, Protein 21

EASY CHICKEN LO MEIN



Easy Chicken Lo Mein image

Serve with cooked rice or noodles, your preference. Easy and healthy either way. If desired you can substitue chopped beef or pork instead of chicken.

Provided by NormCooks

Categories     Poultry

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, chopped
8 ounces water chestnuts, canned
15 ounces bean sprouts
4 ounces fresh alfalfa sprouts
1 cup onion, chopped
1 cup bell pepper, chopped
8 ounces bamboo shoots
1 cup frozen carrots
1 cup celery, chopped
2 cups fat free sodium free chicken broth, divided
1/2 cup low sodium soy sauce, adjust to taste preference
chinese noodles

Steps:

  • Prepare vegetables and set aside.
  • Chop chicken into bite size pieces and cook in large electric skillet at 375 degrees Fahrenheit, with 1/2 cup of the chicken broth. When chicken turns white, add remaining chicken broth and all other ingredients.
  • Stir and toss gently until vegetables are tender.Cover and reduce to simmer for about 15 minutes while you cook your noodles or rice.
  • When rice or noodles are done, add them to the skillet then stir and toss until all ingredients are evenly coated.
  • Add low sodium soy sauce to your taste preference if desired.
  • Top each serving with a handful of chinese noodles.

Nutrition Facts : Calories 145.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 32.9, Sodium 599.4, Carbohydrate 17.8, Fiber 4.2, Sugar 7, Protein 17.8

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