When Foodie.com was in development, a group of bloggers, myself included, was approached to form the core of the community and we were each asked to contribute three unpublished recipes. This was one of the recipes I submitted. I am republishing it here for the benefit of readers who are not members of the Foodie community.
If the noodles are tossed in hot oil before the cooked meat and vegetables are added, you have a chow mein. If they aren’t, you have a lo mein. This, then, is a lo mein. Colorful, healthy and so easy to prepare. The combination of light soy sauce with lemon juice gives this Oriental noodle dish just the right balance in flavor. Chicken skin adds moisture and flavor to the dish but if you prefer a low-fat version of this dish, use skinless chicken breast fillets.
As with any quick stir-fried dish, the cooking time is short and the cooking temperature is very high. It is best to have all the ingredients ready and arranged in an assembly line before you start cooking.
Recipe: Chicken lo mein with soy-lemon sauce
- 200 g. of dried egg noodles
- 4 to 6 chicken thigh (or breast) fillets, about 300 g., cut into half-inch strips
- 2 tbsps. of vegetable cooking oil
- 2 T. of fish sauce
- ½ t. of ground black pepper
- 1 t. of sugar
- ½ c. of thinly sliced scallions (onion leaves)
- 4 cloves of garlic, minced
- 1 t. of finely chopped ginger
- 1 medium-sized carrot, peeled and thinly sliced
- 1 c. of shredded white cabbage
- ¾ c. of trimmed snow peas
- 4 T. of lemon juice mixed with 4 T. of light soy sauce
- a drizzle of sesame seed oil
- Cook the noodles according to package directions. Drain and set aside.
- Heat the cooking oil in a wok or frying pan. Add the chicken. Cook over high heat, stirring, until no longer pink. Pour in the fish sauce. Add the pepper and sugar. Stir. Cook, stirring often, until the mixture is quite dry and the chicken is almost cooked through, about five minutes.
- Add the scallions, garlic and ginger. Continue cooking for about a minute. Add the cabbage and carrot slices. Stir fry just until the cabbage start to soften a bit about two minutes.
- Add the snow peas. Continue stir frying for another 30 seconds.
- Add the drained noodles. Alternately stir and toss, still over high heat, until the noodles are heated through.
- Turn off the heat. Pour in the lemon-soy sauce. Stir a few times. Drizzle the sesame seed oil. Stir a couple of times more. Serve hot.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4