Chicken Lo-Mein
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Chicken Lo-Mein

Chinese food lovers, this is a qucik-n-easy dish for you. its filling, tasty and can be made easily at home. i have used the pancit kanton noodles (a filippino take on chinese lo mein), but you an use any type of chinese egg noodle for this dish. also, the traditional lo-mein preparation calls for a sauce to poured over the stir fired ingredients towards the end of the cooking process... i have tried to simplify it, and made this my fast-track take on it...

Nirmala Prem

Ingredients

8-serving
  1. 2 packets pancit kanton
  2. 8 chicken tenderloin grilled , frozen
  3. 4 cloves garlic
  4. 1/2 inch ginger piece
  5. 8 shiitake mushrooms
  6. 10 baby corn canned
  7. 3 spring onion
  8. 2 green bell pepper
  9. 4 Tablespoons soy sauce light
  10. 1 Tablespoon soy sauce dark
  11. 2 Tablespoons oyster sauce
  12. 1/4 Teaspoon chicken bouillon cube , crushed
  13. 1/4 Teaspoon sugar
  14. 1/2 Teaspoon red chilli flakes
  15. to taste salt ,
  16. 1/2 Teaspoon sesame oil
  17. oil , as needed

Method

20 mins
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    Prepare the lo-mein noodles as per package directions. if using dried noodles (like i have used), cook it till al-dente as per the package directions, and drain. set aside.

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    While the noodles are cooking, you can prep the rest of the ingredients.

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    Cut up the thawed chicken tenderloin into bite size pieces. (i have used pre-grilled tenderloin here, so its already seasoned and half cooked).

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    Dice the shiitake mushrooms, bell pepper and baby corn. finely chop the ginger and garlic.

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    Slice the spring onions into fine rounds. also, slice the white part separately, and the stalks (green part) separately.

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    In a large wok, heat the oil. when the oil is hot, add the red chilli flakes.

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    After about 10 seconds, add the chopped ginger and garlic. stir till translucent.

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    Add the white part of the spring onions, and stir till translucent.

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    Next, add the chicken bouillon and the chopped shiitake mushroom, bell pepper and baby corn. stir well. cook covered on a low heat for about five minutes.

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    Add the chicken tenderloin and stir well. cook covered for about 5 minutes on a medium heat.

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    When the chicken and vegetables are cooked through, add the sugar and increase the heat to high. stir to coat, and alow to caramelize for about two minutes.

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    Next add the light soy, dark soy and oyster sauce. stir well.

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    Check for seasoning at this point. if u need more salt, add it at this stage (note: soy sauce most often will be salty enough).

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    Add the drained lo-mein noodles and toss well, making sure the sauce and meat-n-veggies are evenly distributed.

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    Lastly, add the sesame oil and stir gently.

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    Now add the spring onion greens (stalks) and toss around. cook for about a minute, just till the greens wilt.

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    Serve, garnished with a sprinkling of the spring onion greens.

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