Chicken Lo Mein Loo is a hearty and flavorful dish that combines tender chicken with a medley of fresh vegetables and egg noodles. The noodles are boiled until just tender, then tossed in a hot wok with a savory sauce made from soy, sesame oil, and sherry. This recipe delivers a perfect balance of textures, from the soft noodles to the crisp cabbage and mushrooms. It is an excellent choice for a quick weeknight dinner or a satisfying meal for the whole family. The dish is versatile, allowing you to adjust the protein or vegetables based on what you have on hand, making it a reliable favorite for home cooks seeking authentic Chinese-inspired flavors without the fuss.
Chicken Lo Mein Loo
Description
Chicken Lo Mein Loo is a hearty and flavorful dish that combines tender chicken with a medley of fresh vegetables and egg noodles. The noodles are boiled until just tender, then tossed in a hot wok with a savory sauce made from soy, sesame oil, and sherry. This recipe delivers a perfect balance of textures, from the soft noodles to the crisp cabbage and mushrooms. It is an excellent choice for a quick weeknight dinner or a satisfying meal for the whole family. The dish is versatile, allowing you to adjust the protein or vegetables based on what you have on hand, making it a reliable favorite for home cooks seeking authentic Chinese-inspired flavors without the fuss.Ingredients
Directions
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Bring a large pot of water to a boil. Cook the Chinese egg noodles according to package instructions until tender but still firm (al dente). Drain and rinse briefly with cold water to stop cooking; set aside.
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While noodles cook, prepare the vegetables. Slice mushrooms, shred cabbage, cut scallions into matchsticks, and trim bean sprouts. Slice the chicken into thin strips.
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In a small bowl, mix together soy sauce, sesame oil, dry sherry, cornstarch, salt, and MSG (or chicken bouillon) to create the sauce. Set aside.
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Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add the chicken strips and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
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Add the remaining oil to the hot wok. Add the sliced mushrooms and stir-fry for 2 minutes until softened.
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Add the shredded cabbage, scallions, and bean sprouts to the wok. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
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Return the cooked chicken to the wok. Add the drained noodles and the prepared sauce mixture. Toss everything together vigorously for 1-2 minutes until the noodles are evenly coated and heated through.
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Taste and adjust seasoning if necessary. Serve immediately while hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 72.6kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.6g3%
- Cholesterol 10.2mg4%
- Sodium 189.0mg8%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
