Cooked - Lo Mein Noodles - New Recipe

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Lo Mein Noodles

3.0

1.5 tbsp vegetable or peanut oil

2 garlic cloves, finely minced

½ onion, finely sliced

300g / 10oz chicken or other protein, sliced 0.5cm / ⅕" thick

2 medium carrots, peeled and cut into 4 x 0.75cm / 1.75 x ⅓" batons

1 large red capsicum / bell pepper, sliced (or 2 small)

6 green onions, cut into 5 cm/2” lengths

500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, prepared per packet

¼ cup (65ml) water

4 tsp cornflour / cornstarch

2 tbsp dark soy sauce

2 tbsp soy sauce or light soy sauce

1 tbsp Chinese cooking wine or Mirin

1 tsp white sugar

½ tsp sesame oil, toasted, optional

¼ tsp white pepper

Select all/reset

Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
Heat oil in a wok or large heavy based skillet over high heat until smoking.
Add onion and garlic, stir 30 seconds.
Add chicken, stir until white on the outside, still raw inside - 1 minute.
Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
Serve immediately, garnished with extra green onions if using.

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