This quick and easy lo mein packs in a ton of flavor and veggies and comes together in about 30 minutes. It sneaks even more veggies into the mix by adding zucchini noodles.
Author: Gravel & Dine
Recipe type: Main
Cuisine: Asian
Serves: 4
Ingredients
Sauce:
3 T hoisin sauce
3 T dark soy
3 T water
2 t hot sauce
Lo Mein:
½ lb spaghetti
Salt
¼ c vegetable oil, divided
2 eggs, beaten
2 chicken breasts, sliced into thin strips
Pepper
2 t ground coriander
1 zucchini, spiralized & torn into noddle length pieces
2 inches fresh ginger, chopped
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1 bell pepper, sliced into strips (any color you want)
½ red onion, sliced into strips
1-1/2 c carrot matchsticks
1 can water chestnuts
2 c fresh bean sprouts
Instructions
Mix together sauce ingredients and set aside.
Bring water to a boil in a large pot. Add salt and spaghetti (optional, break the spaghetti in half) and cook until al dente. Drain and set aside.
While the pasta cooks, heat a tablespoon of vegetable oil in a 12 inch non-stick skillet over high heat. Add beaten eggs and scramble. Remove and set aside, break the eggs up into small bite-size pieces.
Season the chicken with salt, pepper, and coriander. Heat another tablespoon of vegetable oil. Add the chicken and stir fry 4-5 minutes until cooked through. Set aside.
Heat another tablespoon of oil and stir fry the zucchini noodles for 2-3 minutes until they develop some color aren’t mushy. Set aside.
Heat the last tablespoon of oil and add the veggies, water chestnuts, garlic and ginger. Stir fry for about 3 minutes until tender crisp. Add the eggs, chicken, zucchini noodles and spaghetti. Pour sauce over the top and toss to combine. Remove from heat and serve.
Recipe by Gravel & Dine at https://gravelanddine.com/everything-lo-mein/