The whole family will enjoy this chinese take-out classic, it not only tastes great, it's better for you too! You can switch the veg out, add more or less, you can use fresh lo mein noodles or spaghetti...whatever makes you happy!
1 lb fresh lo mein noodles (or spaghetti)
1 1/2 cups chicken stock
1/2 cup Mirin rice wine
1/2 cup soy sauce
3 tbsps potato starch*
2 tbsp sugar
2 tsp dark sesame oil
2 tbsp canola oil
1 1/2 lbs. chicken breast, sliced into thin slices
2 cups veg ( I love red peppers, carrots and brocoli florets)sliced thin**
2 scallions, chopped
5 cloves garlic, minced
Cook noodles according to package directions; drain and set aside.
In a small bowl, combine stock, mirin, soy sauce, potato starch, sugar and sesame oil. Whisk until potato starch & sugar dissolve; set aside.
Heat large skillet (or wok) over medium high heat. Add 1 tbsp canola oil, swirl in pan and add chicken. Stir-fry until just cooked through, 4-5 minutes; transfer chicken to a plate. Add remaining tbsp canola, then add your veg, scallions and garlic. Stir-fry until softened, about 3 minutes. Add chicken stock mixture and cook, stirring frequently, until sauce thickens about 5 minutes. Stir in chicken and noodles. Toss noodles to coat with sauce and heat through. Serve immediatley.
* You will find potato starch in the baking aisle at the grocery. I use Bob's Red Mill brand. Potato starch dissolves easier than corn starch and also doesn't have the pasty flavor corn starch can impart.
** To slice nice thin carrot ribbons...grab the potato peeler! Pull peeler across carrot, creating thin ribbons. You can use whatever veg floats your boat....add mushrooms, zuchini ribbons, chinese cabbage.
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