We have a bumper crop of English Peas in our garden so John decided to make Chicken Lo Mein. It tasted fresh and delicious and was pretty easy to prepare on a weeknight.
Cook 1 package of Chinese noodles according to package directions. Strain, rinse in cold water, and toss with 2 Tablespoons Toasted Sesame Oil. Set aside.
While the noodles are boiling, dice 2 boneless Chicken breasts and sprinkle with salt and pepper.
In a wok, over high heat stir-fry:
2 Tablespoons Vegetable Oil
Diced Chicken
When chicken is cooked through, finish with 3 Tablespoons White Sherry.
Remove chicken from wok.
Wipe wok out with paper towels and return to high heat.
Stir-fry:
- 1/2 Cup Green Onions cut into 1/2-inch pieces on the diagonal
- 1/2 Cup Carrots, Juliened
- 12 English Pea pods, sliced into 1-inch pieces on the diagonal
When vegetables begin to soften, stir in Chicken and:
- 2 cups Chicken Broth
- 1/4 cup Soy Sauce
- A few drops of Sriracha Chili Hot Sauce
Cook until heated through, then toss with prepared noodles.
Serve with Soy Sauce at the table.
I love a good stir fry, this looks delicious!
A fresh and yummy noodle dish!
this would be perfect for tonight’s dinner!
Ohhh that looks SOOOOOOOO good! full of flavor – I have to tell you I love that picture of you and your hubby on your header!
mary x
This noodle dish had me craving for Chinese Susan! Beautifully made!
This looks like something I could throw together with no trouble. Don’t you think the leftovers would be good cold as well? I just get so tired of going the leftover-route, the downside of eating solo, but I love a cold noodle salad so this is something I will try. Since Adriana just explained to me 4 months ago what Sriracha was, I’ve been going crazy with a dash here and a dash there. So I’m “on it.” Thanks, John.