Chicken (or Pork) Lo Mein

Chicken Lo Mein

Lo Mein is an easy dish to prepare and everyone seems to love it. I used cooked chicken in this one, but pork works great. too. The real trick is to not overcook the very fine pasta traditionally used in lo mein. Follow package directions, but cook a little under done. That way, when you mix all the hot ingredients together, the noodles get a chance to soak up all those flavors and not get mushy.

Chicken Lo Mein

1 onion, chopped

 2 T. oil

1 can sliced water chestnuts, drained

1/2 c. green peas- you could also use green beans

2 c. diced cooked chicken- pork works too

8 oz. angel hair pasta -I use a very fine noodle I get at the Asian market

soy sauce to taste

 Hoisen sauce or oyster sauce to taste- you could also use stir-fry sauce

 sesame oil

chopped green onions

Heat water for pasta. Heat oil in skillet and cook onion until browned. Add water chestnuts and cook 1 minute longer. While onion is cooking, cook pasta. Add peas to onion mixture and stir to combine. Add the chicken and heat through.  Drain pasta and toss into chicken mixture. Season with soy sauce and what ever Asian sauce you have on hand. Drizzle with sesame oil and top with green onions. Serves 4.

Very thin Asian pasta

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