Amy’s Chicken Lo Mein

Amy’s Chicken Lo Mein

Keeping with the plan for a celebration of Chinese New Year we decided to include a lo mein dish. The dinners I enjoy with friends are wonderful collaborations. Amy and I get started with an idea and then things just seem to come together. In this dish I contributed a few packs of ramen noodles, spinach, oyster sauce and chopped green onions. Amy had marinated chicken in sherry and had also chopped up onions, carrots  and  peppers. She had some ginger, sesame oil and soy sauce. The end result was pretty darn good. Easy, too.

Amy’s Chicken Lo Mein

3 packets of ramen noodles
Oil
1 onion, diced                                                                                                                                          1 carrot, peeled and diced fine
1 sweet pepper seeded and diced
16 oz. chicken, cut in thin strips and marinated in sherry
1 lb. fresh spinach
¼ c. oyster sauce
Ginger
Soy sauce
Siracha sauce or other hot pepper sauce
Sesame oil
Chopped green onions

Cook pasta according to package directions but don’t use the seasoning packets they come with. Drain and set aside. In large skillet heat up a little oil and add the onion, cooking until tender. Add carrot and pepper and cook a few minutes more. Add chicken and stir fry until no pink is visible. Add spinach and cook until spinach is wilted down. Add noodles and oyster sauce with about ¼ cup of water. Toss to mix well. Add seasonings to suit your taste. We used about a teaspoon of ginger and a healthy shot of soy sauce. I also added about a teaspoon of the siracha. Just before serving I drizzled some sesame oil into the dish and added a handful of green onions. Serves 6.