Serves 3 to 4
Szechuan Lo Mein
1 lb. fresh noodles
1/2 lb. chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, cut on the
diagonal into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tbs. light soy sauce
2 tbs. hot bean sauce
1/2 tsp. salt
5 tbs. cooking oil
1 tsp.dry sherry
1 tsp. light soy sauce
1 tsp. cornstarch
1/2 cup stock
1 tsp.light soy sauce
1 tbs.chili oil
1 tsp. sesame oil
2 tsp. cornstarch
Mix together marinade ingredients.
Marinate chicken for at least
twenty minutes. While marinating
chicken, mix together sauce
ingredients. Set aside.
Parboil noodles in a pot of
boiling water for three minutes (SPAGETTI
AS PER PACKAGE). Drain. Heat wok.
When heated, add 1 tablespoon of
oil. Add garlic and chicken and
When the chicken is nearly done,
push the chicken up to the side of
the wok and add the shrimp in the
middle of the wok. Stir-fry.
When the shrimp are done, mix the
chicken and shrimp and remove from
the wok to a platter. Reheat the
wok and add 1 tablespoon of oil.
Add onions, bok choy, carrot and
broccoli and stir-fry until tender
and crisp. Sprinkle 1/2 teaspoon
of salt over the vegetables and
mix it in.
Remove the vegetables to a
platter. Clean out the wok with a
paper towel. Heat wok again and
add 3 tablespoons oil.
Place noodles in the wok, using
chopsticks to break them up. Add 2
tablespoons hot bean sauce and 1
tablespoon light soy sauce.
Stir-fry until the noodles are
heated through. Add cooked
chicken, shrimp and all the
vegetables. Re-stir sauce mixture
and add. When it comes to a boil,
test and adjust the seasoning if
desired, then remove and serve.
More delicious noodle and lo mein recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy