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Chicken Lo Mein


Happy Lunar New Year! What better way to celebrate than with a dish of lo mein. This dish is said to be lucky. Longevity from the noodles and intelligence from the scallions. Through in some mushrooms for prosperity and you are all set. This dish cooks up quickly so it is all in the prep. Make sure to have everything cut and ready to go. Another important tip is to leave the salt out until the end. I can't see you needing any additional, but in case you are a huge salt lover, what until you taste at the end to add any additional.


I have to admit, this was supposed to be paired with spring rolls. Let's just say, I need to perfect my rolling technique. While they looked a hot mess, they were quite tasty so you will be seeing them in the future (as soon I can make them look somewhat like a roll).


INGREDIENTS 2 cup lo mein noodles 1 cup carrots, cut into matchsticks 1/2 red pepper, cut into matchsticks 4 green onion, greens cut into 1 1/2" pieces, whites thinly sliced 2 chicken thighs 2 T neutral oil with high smoke point 1 clove garlic 1 T fresh ginger, minced 1/2 c soy sauce 1/4 c hoisin sauce 1/4 c sesame oil


DIRECTIONS

1. Cook lo mein noodles until al dente. Lightly coat with oil and set aside. 2. Mix garlic, ginger, soy sauce, hoisin sauce in a small bowl. Set aside. 3. Cut chicken into small strips. Season with pepper and Chinese 5 Spice. Do not add salt at this point. The sauce carries quite a bit and you don't want to end up with an overly salty dish. 4. Heat wok or heavy bottomed pan over high heat. Add oil and heat until shimmering. Add chicken and heat, stirring occasionally, until thoroughly cooked. Add carrots and peppers. Stir fry until they just start to soften. Add cooked noodles. Pour on prepared sauce. Stir until all is evenly coated. Somewhat like a roll).


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