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Pei Wei Chicken Lo Mein
Nb persons: 0
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Source: http://www.thesisterscafe.com/2011/06/chicken-lo-mein
| 1 – 1 1/2 pounds | chicken breast, sliced very thinly |
| Marinade: | |
| 1 Tb | soy sauce |
| 1 1/2 tsp | cornstarch |
| Sauce: | |
| 2 Tb | oyster sauce |
| 2 tsp | soy sauce |
| 4 Tb | beef broth |
| 1 Tb | granulated sugar |
| 8 ounces | linguine, prepared to al dente |
| 1 tsp | sesame oil |
| 1/4 cup | canola oil |
| 1 clove | garlic, chopped |
| 1 large | carrot, chopped into 1/2-inch pieces |
| 1/2 cup | chopped cabbage, such as Napa |
| 1 cup | sliced mushrooms |
| 1-2 cups | bean sprouts |
| 3 | green onions, sliced in 1 inch segments, white and green parts *note: I like to chop up the white parts small and leave the green parts in longer pieces |
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-highheat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.
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