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Chicken Lo Mein (Epicurious Recipe) Recipe

Looking for an easy Chicken lo mein (Epicurious Recipe) recipe? Learn how to make Chicken lo mein (Epicurious Recipe) using healthy ingredients.


Submitted by vildosh

Makes 4 servings



This recipe is extremely simple to make and has a nice peppery flavor from the red pepper flakes, white pepper, and ginger. There is a variety of fresh noodles in the refrigerator section of most Chinese food markets. The best noodles for lo mein are about 1/4 inch thick and are sold in 1-pound packages. If fresh shiitake mushrooms are not available, use button mushrooms. I will sometimes substitute bean sprouts for the Napa cabbage. Read More http://www.epicurious.com/recipes/food/views/Chicken-Lo-Mein-with-Ginger-Mushrooms-

Recipe Ingredients for Chicken lo mein (Epicurious Recipe)

12 oz noodles, chinese
2 teaspoons sesame oil
12 ounces skinless, boneless chicken thigh
1 tablespoon ginger
1 1/3 tablespoon rice wine or dry sherry
1 teaspoon cornstarch
1 1/3 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
5 oz Napa cabbage (about 5 ounces)
4 oz fresh shiitake mushrooms
1/2 cup finely shredded scallions

Recipe Directions for Chicken lo mein (Epicurious Recipe)

  1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat. When the water comes to a rolling boil, add the noodles. Return to a rolling boil and boil according to package directions until al dente. Carefully pour the noodles into a colander and rinse several times with cold water. Drain the noodles, shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined. Set aside.

  2. 2. Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 tea- spoon of the soy sauce, 1/4 teaspoon of the salt, and pepper. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.

  3. 3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant. Push the pepper flakes to the sides of the wok, carefully add the chicken mixture and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken begins to brown. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through. Transfer the chicken and vegetables to a plate.

  4. 4. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the noodles and stir-fry 15 seconds. Restir the soy sauce mixture, swirl it into the wok, add the scallions and chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.

Categories

Main Dish

Nutrition Facts
Serving Size 270.2g
Amount Per Serving
Calories
338
Calories from Fat
117
% Daily Value*
Total Fat
13.0g
20%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
74mg
25%
Sodium
1160mg
48%
Potassium
223mg
6%
Total Carbohydrates
31.5g
10%
Dietary Fiber
2.6g
10%
Sugars
3.6g
Protein
23.0g
Vitamin A 35% Vitamin C 31%
Calcium 6% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in selenium
  • High in vitamin A
  •   Bad points
  • High in sodium
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