Chicken Lo Mein

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Does anyone share my love of Pei Wei’s lo mein? Oh my goodness, it’s good.  I have been on a quest to find the recipe.  This one is actually the recipe that Pei Wei shared on a news program but I’ll be honest… I don’t believe they shared the real thing! :) I modified it some to get a little closer but it’s still not quite the same.  Don’t get me wrong though – this recipe is really yummy! It has a mild flavor so it’s great for kids… and kids love noodles (at least mine do)!  I really like it – in fact the leftovers are even better. I’m sure it’s because the flavors have more time to soak together.  Anyway, enjoy!


Chicken Lo Mein

1 –  1 1/2 pounds chicken breast, sliced very thinly

Marinade:

1 Tb soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil

1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
 1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces
      
Combine marinade ingredients with the chicken and allow to sit for 20 minutes.  While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions.  Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes.  Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms.  Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.


Comments

  1. Allison Brenn says

    We love absolutely everything about PeiWei, so I will be excited to give this one a try! Thanks!

  2. Pauline says

    Brittany:
    This recipe is FANTASTIC!!!! The sauce has a wonderfully, in-depth flavor! And a great make-ahead meal…..I had everything all ready to go and then we lost power. So I just wrapped it all up and cooked it the next night. I also had some left-over Beer Can chicken so I used that, although this would be a wonderful Meatless Monday dish (and I love sweet onions so I’ll definitely be adding a bunch next time) or substitute shrimp. The possibilities go on and on! I love lo mein and it’s what I order most of the time in a Chinese restaurant, but it’s so nice to be able to control the oil and fat on my own. And the leftovers were great! Thanks so much for sharing!

  3. Miss Lou says

    Tried this tonight and it was great!! I did beef stir fry instead of chicken with NO mushrooms and added nuts on top. It was fabulous, I will be doing it again soon. Thanks!

  4. Tiffany says

    I made this tonight and we loved it! I am so excited to be following your blog! I can’t wait to try the Pumpkin Cheesecake!

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