Chicken Lo Mein

I love Chinese food. I really do. I especially love lo mein noodles, and since Baby is obsessed with Yo Gabba Gabba's red character, Muno, who loves noodles, I figured now was a good time to introduce lo mein to him. I did make some omissions in the recipe, based on my family's preferences, but I left the recipe in tact, in case you happen to enjoy snow peas, mushrooms and bell peppers.

I wasn't thrilled with this dish, and neither was my family, admittedly. The chicken was cooked well, but bland and kind of boring. The noodles were OK, I suppose. Perhaps all those things I omitted would have made the dish more flavorful - if you try this recipe and find that's true, let me know! I think for now, I'll stick with my garlic noodles and teriyaki chicken.

Chicken Lo Mein

from Annie's Eats

6 oz lo mein noodles

1 tbsp oyster sauce

2 tbsp low-sodium soy sauce

1/4 cup chicken broth

Pinch red pepper flakes

1/2 tbsp canola oil

1 medium chicken breast, cut into bite-size pieces

1/2 small onion, chopped

1 bell pepper, seeded and sliced thin

1 cup snow peas

4 oz sliced mushrooms

3 cloves garlic, minced

1 tsp sesame oil

1. Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside.

2. Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms. Cook until just tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute.

3. Add the sauce to the pan, then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.

Click here for printable recipe