Recipe

Chicken And Shrimp Lo Mein Recipe

Add Step-by-Step Photos	Whodunitrdr / All my dishes 1 year, 3 months ago Don't be intimidated by the length of the ingredient list. Most of the prep can be done ahead and it actually cooks quickly if you are organized. This is a colorful, comforting noodle dish with lots of veggies and tasty chicken and shrimp. Prep:30m Cook:20m Servings:8	Whodunitrdr
	chicken shrimp colorful chinese makeahead

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Ingredients

2 skinless boneless chicken breasts; thinly sliced

1/2 teaspoon cornstarch

1/2 teaspoon low sodium soy sauce

1/4 teaspoon sesame oil

1/4 teaspoon white pepper

1/2 pound cooked large shrimp; sliced lengthwise

1/2 teaspoon low sodium soy sauce

1/4 teaspoon sesame oil

1/4 teaspoon white pepper

1 tablespoon oil

3/4 cup onion; thinly sliced

1/2 cup celery; thinly sliced

1/2 cup carrot; coarsely grated

1/2 teaspoon garlic; minced

1/2 teaspoon fresh ginger; minced

1 cup fresh mushrooms; sliced

1/2 cup red bell pepper julienned

1 cup snow peas; sliced lengthwise

1 cup bean sprouts

1/2 can bamboo shoots; julienned

1 cup chinese Nappa cabbage; sliced

1/2 pound Chinese noodles or spaghetti; cooked

3/4 cup chicken broth

2 tablespoons low sodium soy sauce

3 tablespoons oyster sauce

1/2 teaspoon sesame oil

1 1/2 tablespoons dry sherry

1 tablespoon sweet chili sauce

1 1/2 tablespoons cornstarch

1 1/2 tablespoons cold water

1/2 cup green onions; sliced (for garnish)

Directions

Have all vegetables sliced and ready to cook before starting to cook.

Combine chicken and the next 4 ingredients, mix and let marinate for 20 minutes.

Combine shrimp and the next 3 ingredients, mix and let marinate for 20 minutes.

Combine chicken broth, oyster sauce and remaining soy sauce and sesame oil, set aside.

Combine remaining cornstarch and water, set aside.

Heat wok over high heat, add a little oil and stir fry chicken for a few minutes until cooked through, remove from wok and place in serving bowl.

Add a little more oil and stirfry onion, celery, carrot, garlic and ginger for 2 minutes or until crisp tender.

Add to chicken in bowl.

Add a bit more oil and stir fry mushrooms for 1 minute, then add bell pepper and snow peas, cook for one minute.

Add bean sprouts, bamboo shoots, mix in.

Add shrimp, chinese noodles and cabbage.

Add chicken broth mixture and cover wok.

Let steam for 2-3 minutes or until shrimp and noodles are hot and cabbage starts to wilt.

Remove mixture to large serving bowl, leaving liquid in the bottom of the wok.

Add sherry and chili sauce to liquid in the wok, bring to a boil.

Add cornstarch slurry, cook and stir for a minute or until thickened and clear.

Add everything back to wok and toss to coat with the sauce.

Remove back to serving bowl and garnish with green onions.

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Comments

mamalou 1 year, 3 months ago said:
Love, love, love Lo Mein ! Thanks for sharing this one!

momo_55grandma 1 year, 3 months ago said:
Love lo mein its a great recipe thanks

lilliancooks 1 year, 3 months ago said:
This is my 17 year olds fav at the chinese restuarant! I told her I would make it one day...so I'll try this one!

susanmay 7 months ago said:
Made this for lunch today, and it was very yummy. I didn't have the sweet chili paste or sherry, so I won't rate it yet, because I'll make it again with those ingredients added. Also I just tossed in what veggies I had on hand, so I didn't have the full veggie list in your recipe. My 2 year old went crazy eating it. I had to dish him up more noodles 3 times. That is an rare to non-existant occurrence with him. Take it as an extreme compliment!! Thanks for the recipe, and we'll be making it again.

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