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Chicken & Vegetables Lo Mein

This recipe is adapted from Nibbles by Nic with permission. You can find Nic's recipe, Lo Mein is Back (More Veggies & Healthier), at http://www.nibblesbynic.com/2015/01/27/deep-dish-light-chicken-lo-mein/
Servings 8 -10
Author Sharon Wong

Ingredients

  • 1 pound cappelini or angel hair pasta
  • 5 boneless skinless chicken thighs
  • 2 teaspoons olive oil divided
  • 1/4 cup soy sauce or to taste
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons corn starch
  • 2 tablespoons sesame oil omit if allergic
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon sugar
  • 1 bunch about 1 pound of garlic chive flowers (or garlic chives or chives)
  • 4 carrots peeled and thinly sliced
  • 1 pound snow peas trimmed and washed

Instructions

  1. Cook pasta according to package instructions until al dente, rinse with cold water and drain in a colander.
  2. Heat up a large skillet on medium high heat, add 1 teaspoon olive oil, and pan fry chicken on both sides until cooked thoroughly, set aside to cool, and chop into bite sized pieces.
  3. Prepare sauce by combining soy sauce, water, rice vinegar, cornstarch, sesame oil (if using), garlic powder, ginger powder, and sugar in a small mixing bowl and set aside.
  4. In the same skillet, add another teaspoon of olive oil and stir fry the garlic chives and sliced carrots until the chives are bright green (3-5 minutes)
  5. Add snow peas, stir fry for 1 minute.
  6. Rinse pasta with water if the strands are stuck together and add to the stir fry.
  7. Stir sauce ingredients and pour over the noodles.
  8. Stir to combine the noodles with the stir fry until the sauce thickens or is absorbed by the pasta.