Receta en Español

Chicken Lo Mein

with Crispy Garlic Haricot Vert

Lo Mein is perhaps the most classic Chinese take-out dish. We’ve given it a makeover, adding the freshest possible market vegetables, like sugar snap, shiitake mushrooms, and a vibrant sauce, but we’ve left out the additives you’d find at the restaurant. It’s a totally lo-mein-tenance version of the nostalgic meal from your childhood.

Ingredients

sugar snap peas

red peppers

lo mein noodles
(Flour, water)(GLUTEN FREE: Chap chae (sweet potato noodles)

organic jidori chicken

shiitake mushrooms

bean sprouts
savoy spinach

julienned carrots

lo mein sauce
(Tamari, aged sherry vinegar, gluten-free hoison sauce, gingerhoney, sesame, oil garlic.)

haricot vert

crispy garlic sauce
(Garlic fried in extra virgin olive oil, hoisin sauce, mirin, rice vinegar)(GLUTEN FREE: Garlic fried in olive oil, gluten-free hoisin sauce, mirin, rice vinegar)

Getting Your Kids Involved:

Ask kids to test the noodles after they’re cooked to make sure they're not too hard or too soft, but just right!

Encouraging Picky Eaters:

Kids who feel like they play an active part in preparing their meal tend to feel pride of ownership and are more willing to try what they make. Let kids hand you the veggies before you put them in the pan so that they are part of the process.

What You Need

2 Cutting Boards (one for chicken, one for veg)

Vegetable or Canola Oil

Instructions

1Step One

Wash and dry all non-prepped produce. Place a large pot ¾ filled with water and bring to a boil over high heat. While the water is coming to a boil, slice the sugar snap peas in half lengthwise. Cut the peppers in half, remove the stem and seeds and cut into long thin strips. Place Noodles in the boiling water, cook for 6-8 minutes, or until al dente, strain (reserving ¼ cup of the water). Rinse noodles under cold water to cool and drain.

2Step Two

Set a large sauté pan or wok over high heat and lightly cover the bottom of the pan with oil. Cut the chicken into cut into 1-2 inch strips. When the oil is hot, gently add the chicken and sauté for 5 minutes on each side, or until golden brown. Stir in the mushrooms, peppers, and sugar snap peas. Cook, stirring constantly (so the veggies stay crisp) for 2 minutes, then add the bean sprouts, spinach, and carrots. Add the ¼ cup of reserved noodle water to the pan (this helps wilt the spinach). Once the spinach is wilted, about 1-2 minutes, remove the ingredients and wipe the pan clean.

3Step Three

Place the empty pan back on the heat and lightly coat the bottom with oil. When the oil is hot, add the noodles and sauté for 2 minutes. Slice the chicken in half width-wise, and cut each half into bite-sized strips. Add the cooked chicken back into the pan along with the vegetables, and stir to mix well. Pour the lo mein sauce into the pan and continue cooking until heated through, about 1-2 minutes.

4Step Four

Place the haricot vert and enough water to cover them in a medium sauce pan over medium heat, bring to a boil and cover. Cook for 3-4 minutes or until haricot vert are fork tender, remove from heat, drain off any excess liquid, stir in the crispy garlic sauce and toss to coat. Sprinkle the haricot vert on top of the lo mein. Serve and enjoy!

Tips

If you have sesame seeds in your spice cabinet, sprinkle them on the haricot vert when you add the garlic sauce.

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