Whit's Lo Mein
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 375.2
- Total Fat: 5.5 g
- Cholesterol: 42.5 mg
- Sodium: 1,536.6 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 2.0 g
- Protein: 27.8 g
View full nutritional breakdown of Whit's Lo Mein calories by ingredient
Number of Servings: 6
Ingredients
-
Chicken Breast, no skin, 15 ounces
Kikkoman Lite Soy Sauce, 2 tsp
Sweet Cooking Rice Wine, 1 tsp
Sesame Oil, 1 1tsp
Flour, Tapioca Flour, 1 tsp
Swanson Chicken Broth 99% Fat Free, 1 can
Lee Kum Kee Black Bean Garlic Sauce, 3 tbsp
Granulated Sugar, 1.25 tsp
Japanese Noodles, Soba, 13 oz
Carrots, raw, 1.5 cup, strips or slices
Shiitake Mushrooms, 1 cup pieces
Peanut Oil, 1 tbsp
Bean Sprouts, 2 cup
Directions
Adapted from LILDEVLANGEL (thanks)
Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm).
This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.
Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.
Heat 2 tablespoons oil and the salt in the wok. Add the carrots. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.
Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.
Serving Size: makes 6 servings
Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.
Cook the noodles in boiling water until they are cooked al dente (tender but still firm).
This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.
Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.
Heat 2 tablespoons oil and the salt in the wok. Add the carrots. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.
Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.
Serving Size: makes 6 servings