LO MEIN ON TOTEM POLE (SALLYE) OR CHOW MEIN

sallye bates

By
@grandedame

We absolutely love Asian inspired food. This is my version of Chicken Lo Mein, that I made up on the fly many years ago and have since tweaked along the way.

I'm not sure it follows the traditional recipes, but it has all the ingredients our personal taste buds yammer for in Chinese food.

You can also use this recipe to make Chow Mein. Just substitute a package of fried noodles for the soba noodles or linguini. All other ingredients remain the same.

I hope you will try it and love it too.


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Comments:

Serves:

4 to 6

Prep:

1 Hr

Cook:

20 Min

Method:

Stir-Fry

Ingredients

MARINADE INGREDIENTS

1/4 c
soy sauce
2 Tbsp
cornstarch
2 tsp
granulated sugar
2 Tbsp
rice vinegar with roasted garlic
1 c
chicken broth
1 Tbsp
fresh ground ginger

OTHER INGREDIENTS

4 medium
boneless skinless chicken thighs (or 4 breasts)
12 oz
soba noodles or linguini (for lo mein)
or
alternate
12 oz
fried chow mein noodles (for chow mein)
2 Tbsp
sesame or olive oil
1 bunch
bok choy (or chinese cabbage)
1 c
carrot matchsticks
1 c
smow peas (or green peas)
2 medium
scallions
1 to 2 stick
celery
1 small
can water chestnuts, drained
2 stalk(s)
green onions (for garnish)
1/2 c
roasted cashews (for garnish)

NOTE: IF YOU ARE IN A HURRY, YOU CAN SKIP THE HOUR OF MARINATING AND JUST ADD MEAT AND MARINADE DIRECTLY INTO WOK. BUT IT'S BETTER IF YOU TAKE THE TIME TO MARINATE.

Directions Step-By-Step

1
MARINATING MEAT:
2
Place all marinade ingredients (items 1 through 6) in mixing dish and whisk vigorously until well blended.
Set aside.
3
Cut meat into thin strips and transfer to bowl with marinade.

Pour into heavy ziplock bag, seal and place in fridge for at least an hour.

Turn once or twice to make sure all meat gets coated evenly.
4
PREPARING LO MEIN
5
Cut bok choy into thin strips and set aside.

Cut celery into julienne strips and set aside.

Dice scallions (tops included),

Coarsely chop cashews and green onion (green part included) and set aside.
6
Place about 2 quarts of water in heavy saucepan or stewpot over medium high heat. Add 2 tablespoons kosher or sea salt.

When water is at a rolling boil, add noodles to water, stirring until you are sure all noodles are separated.

Continue boiling for 5-6 minutes (or until noodles are just barely al dente. (They will finish cooking later)

Remove from heat and drain. Set aside.
7
Place wok or large heavy skillet over medium high heat.

Add oil and heat until oil is shimmering and slightly smoking.

Add meat including marinade to oil and stir fry for about 2 to 3 minutes.
8
Add bok choy, carrots, peas, scallions, celery, and water chestnuts to the wok with the meat, and continue cooking until for about 3 more minutes, until bok choy is wilted.
9
Add noodles and stir into meat/vegetable mixture, making certain that all the noodles are coated.

Continue stirring while cooking for another 2 to 3 minutes.
10
***FOR CHOW MEIN, PREPARE EVERYTHING THE SAME EXCEPT SUBSTITUTE FRIED CHOW MEIN NOODLES FOR THE SOBA NOODLES. DO NOT COOK THE CHOW MEIN NOODLES, JUST ADD THEM AT THE END.
11
Remove from heat and transfer to serving dish (either individual or platter).

Garnish with chopped cashews and green onions.
12
Best eaten while still warm.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Chinese
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy