Ingredients
8ozcremini mushrooms,quartered
½red pepper,sliced
1tbspsesame oil
2tspsriracha hot sauce
3tbspsoy sauce
1tbsphoisin sauce
2tspsesame oil
2tbsphot water
8ozfresh lo mein noodles,or dried
1tspsesame oil
1tbspvegetable oil
1lbchicken breast,boneless, sliced thin
½head green cabbage,(about 3 cups) shredded
1large carrot,grated
fresh scallions,chopped
sesame seeds
Preparation
Heat the oven to 400 degrees F.
In a small bowl, toss the quartered mushrooms and red peppers with the sesame oil and sriracha.
Spread out on a baking sheet.
While making the Chicken Lo Mein, bake for 15 minutes until tender and blistered in spots.
Stir the sauce ingredients together and set near the stove.
Bring a large amount of salted water to a boil.
Add the noodles and cook for around 4 minutes until tender, but check the package directions for the noodles using.
Drain the noodles and toss with the sesame oil to prevent sticking.
Heat a wok or large skillet over medium-high heat.
Once hot, add the vegetable oil once that’s hot, add the chicken.
Cook for 5 to 6 minutes until the chicken is just barely cooked through, stirring frequently. (The chicken will continue to cook with the vegetables, so it’s ok if it seems a little undercooked right now.)
When the chicken is cooked, add the cabbage and carrots, and continue to stir and cook for 2 to 3 minutes until the veggies wilt and the liquid they release is mostly evaporated.
Add the noodles along with sauce and stir with the chicken and veggies to combine.
The sauce should coat the noodles and other ingredients. If the dish seems too dry, add more water.
Taste and adjust the flavor to preference. Add another dash of soy sauce, if needed.
Serve the Chicken Lo Mein topped with scallions, sesame seeds, and roasted veggies, if desired.
