EASY LO MEIN RECIPE CHICKEN RECIPES

Steps:

• Slice the chicken breast thinly, which allows the marinade to mingle faster and it will also cook faster.
• Slice a few garlic thinly and julienne a little bit of ginger. Put them into the chicken as part of the marinade. If you don’t like to actually bite into the ginger, you can grate it finely so it is not too strong for you.
• Season it with 1/3 tsp of salt, 1/2 tbsp of Chinese cooking wine, some black pepper to taste, and 1/3 tsp of baking soda, sprinkle it here and there. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture. Mix well. Set it aside.
• You can use whatever vegetables you have left in your fridge. I am using carrot, bell pepper, a few mushrooms, some snow peas, and some scallions. If you think cutting vegetables is too much work, you can just buy a pack of pre-cut, mixed vegetables from the supermarket. If you are a meat-eater, you can even skip most of the vegetables and toss in some scallions and onion at the end for the flavor.
• Combine all the sauce ingredients thoroughly: 1.5 tbsp of Soy sauce, 1.5 tbsp of dark soy sauce, 1 tbsp of Oyster sauce, 1 tbsp Hoisin sauce, 1 tbsp of Chinese cooking wine, 1/2 tbsp of pure peanut butter, and 1/2 cup of water.
• Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
• Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
• Add the scallions and serve.

Steps:

• Bring a large pot of water to boil. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
• In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth. Add pork and toss to coat. Set aside to marinate for 10 minutes at room temperature.
• Warm oil in a large nonstick wok or skillet over medium-high heat. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes. Add cabbage and stir-fry until just wilted, about 2 minutes. Stir in carrot and snow peas; cook, stirring vigorously, until snow peas are slightly softened yet firm, about 2 minutes. Stir in noodles and toss to coat with sauce and warm through, about 1 minute. Season with salt and pepper. Divide mixture among 6 bowls, sprinkle with scallions and serve.