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Gravel & Dine

Everything Lo Mein

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main
Cuisine: Asian
Ingredients Method

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

Method
 

  1. Mix together sauce ingredients and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.