Use whatever veggies you have on hand and dinner is ready faster than ordering takeout.
I dont believe that I had eaten Chinese food of any sort until I was in high school.
At least not with any regularity.
Nick Evans
And if I did, I definitely didnt have anything other thansweet and soursomething.
Its family-friendly, fast, and economical.
Little did they know that I had a secret weapon for this meal!
Nick Evans
(SPOILER: CHOPSTICKS)
What Are Lo Mein Noodles?
Lo mein noodles are a common Asian noodle that are made with eggs and wheat.
They come in a variety of thicknesses and are usually fresh (not dried).
Nick Evans
give a shot to find fresh noodles, but the dried variety is also fine.
However, chow mein noodles are fried and tend to be crunchier than lo mein noodles.
In my experience, chow mein noodles tend to be thinner as well.
Nick Evans
Also, lo mein dishes have more sauce, while chow mein tends to be a drier stir-fry.
A Simple Lo Mein Sauce
Most lo mein sauces are very simple, with asoy saucebase.
Some involve adding sugar or honey.
Nick Evans
It can really be a fridge-clearing recipe.
When I make this, I rarely buy vegetables for it.
Whatever I have in my produce drawers goes in.
Nick Evans
So, feel free to experiment and add the vegetables that you have.
The Dad Add: Sriracha Roasted Veggies!
This is an extremely entry-level lo mein dish.
Nick Evans
But if you know me, you know I want a little something extra!
You could use almost any veggie, but I like mushrooms and red peppers.
Toss them with some sesame oil and sriracha, and they go great as a noodle topper!
Cabbage isnt something that my kids have had a lot of.
However, there was a secret weapon for this meal: CHOPSTICKS.
you’re free to get child-friendly chopsticks that have little finger holds that make them easy to use.
(Tricks of the trade, right?)
Want More Easy Homemade Chinese Food?
In a small bowl, toss quartered mushrooms and red peppers with the sesame oil and sriracha.
Spread out on a baking sheet.
While you make the Chicken Lo Mein, bake for 15 minutes until tender and blistered in spots.
Bring a large amount of salted water to a boil.
Drain the noodles and toss with sesame oil to prevent sticking.
Heat a wok or large skillet over medium-high heat.
Once hot, add the vegetable oil once that’s hot, add the chicken.
Cook until the chicken is just barely cooked through, 5 to 6 minutes, stirring frequently.
Add noodles along with sauce and stir with the chicken and veggies to combine.
The sauce should coat the noodles and other ingredients.
If the dish seems too dry, add more water.
Taste and adjust the flavor to your liking.
It might need another dash of soy sauce, for example.
Serve the Chicken Lo Mein topped with scallions, sesame seeds, and roasted veggies (optional).
Leftovers can be stored in the fridge for 3 to 4 days and will reheat beautifully in the microwave.
