Monday, September 6, 2010

Chicken Lo Mein

Happy Labor Day! I spent my day doing laundry! The good thing about doing your laundry at the laundry mat: you can do it all at once....The bad thing about doing your laundry at the laundry mat: It is all done at once!

I also worked on the blog for a while. My mom made a suggestion the other day for the blog. She wanted the recipes to be more user friendly so that she could print them off without having to copy and paste the directions into a word document. I thought this was going to be a long process, but I found a solution today! Look at the bottom of the blog post and you will see a button called "Printer Friendly." If you click on this button it will make the post into a printer friendly page that will also allow you to delete images and paragraphs (so you can delete my introductions and rantings..). I am so excited about for this new function, I think I will use it to print all my favorite recipes so that I don't have to have the computer in front of my while I am cooking. 

I was craving Lo Mein from Pei Wei and we do not have one here. I looked up a recipe and was very excited when it turned out so yummy! The recipe said it made 4 servings so I thought I would make the whole thing, but it made a lot, more like 6 servings! I froze the extra so that my boy will have something to eat when I leave town next week. 

Chicken Lo Mein
3 rounded Tb hoisin sauce
3 Tb soy sauce
3 Tb water
2 tsp hot sauce
1/2 pound spaghetti I found Chinese Spaghetti which has a slightly different texture than regular noodles
Black pepper
1/4 cup vegetable oil
2 large eggs, beaten
6 chicken tenders cut into bite sized pieces
2 teaspoons coriander
2 inches fresh ginger, grated
4 cloves garlic, minced
6 green onions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, sliced
1 small can sliced water chestnuts, drained
2 cups fresh bean sprouts

Stir together housin, soy sauce, water and hot sauce. Set aside.

Chop veggies!

Grate ginger and mince garlic.
Cook pasta in salted water according to directions.

Dice chicken and beat eggs.

Season chicken with coriander, salt and pepper.

Heat 2 Tb of oil in iron skillet. Pour in eggs and scramble.

Remove and set aside.

Add remaining oil and chicken to pan. Cook for 5 minutes, stirring occasionally.

Add bell pepper and mushrooms to the pan. Cook for 4 minutes.

Add remaining veggies, garlic and ginger to pan. Cook for 5 minutes while stirring.

Add pasta and eggs into stir fry. Cook and toss together for 1 minute. 

Stir sauce into stir fry and turn off heat.

Let sauces absorb for 5 minutes before serving.

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