1 lb boneless, skinless chicken thighs or breasts, cut into 1/4 inch slices*
2 carrots, julienned
2 stalks celery greens included, diagonally sliced to 1/4 inch pieces
1/2 lb snowpeas
1/2 lb broccoli, cut into florets
4 oz bamboo shoots
1 small onion, sliced
2 cloves garlic, minced
1 inch knob ginger, minced
2 tablespoons canola oilfor the omelet:
4 dried shiitake mushrooms, rehydrated in warm water and drained
1 scallion, sliced
drizzle sesame oil
for the sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons water
lo mein noodles
1 small bunch scallions, chopped
Cook noodles according to package directions. In a small bowl, mix together all of the sauce ingredients, set aside. In another small bowl, mix together all of the omelet ingredients. Pour into a small hot nonstick skillet or crepe pan. Allow to cook through in a single layer to form a sort of egg pancake. Remove to a plate and slice. Meanwhile, heat the oil in a large skillet or wok. Add the chicken and stir-fry until just turning opaque, push meat to the side and add ginger, garlic and all vegetables. Stir-fry until the chicken and vegetables are cooked through. Toss with the noodles, scallions, sauce and egg. Serve hot.
*For extra flavor, marinate for 20-30 minutes in a mixture of dark soy sauce, sesame oil, rice wine vinegar, and minced garlic and ginger before cooking then pour it in with the chicken.
This is sort of a more veggie, egg and chicken packed version of the totally Americanized takeout classic and you can make it in about the same time it would take to be delivered. The egg omelette can be a little tricky but if you work carefully, you’ll be wondering why you haven’t been adding it to more recipes!