One Pan Chicken Lomein
This is an easy one pan meal that's quite tasty and satisfying!! The Chinese egg noodles go perfectly with protein and veggies of your choice! And a great way to clean out your fridge too! Give it a try and you might get hooked, and the best part, it can be eaten hot or cold!!
Servings: 3 people
Calories:
Ingredients
- 1-2 Tbsp Vegetable Oil
- 3 cloves garlic chopped
- 1 knob ginger thumbsize
- 4 baby carrots
- 2 bundles baby bok choy
- ½ med onion sliced
- 3 button mushrooms sliced
- ¼ cup vegetable stock/chicken stock
- 8 oz chicken breast sliced thinly
- 1½ Tbsp Shaoxing wine
- 1-2 pinch sea salt
- 1 stalk scallion chopped
- sesame seeds
- 1-2 pinch black pepper
Sauce
- 2 Tbsp soy sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp sesame oil
- 1½ tsp sugar
- 8 oz dry thin egg noodles boil el dente
Instructions
- Boil egg noodles, el dente. Rinse and drain, set aside.
- Make sauce and set aside. Chop veggies, set aside.
- Slice chicken thinly into bite size pieces. Marinate with Shaoxing wine and pinch of salt and pepper. Set aside.
- Bring a nonstick skillet on high. Add oil, ginger and garlic. Cook until fragrant.
- Add chicken into skillet and cook until 3/4th cooked. Add veggies and stir fry for 1-2min.
- Reduce heat to medium high and add noodles, stock and sauce. Keep stirring and cook until noodles are soft. Season to taste with salt. Add slurry and give it a final stir. Turn off heat.
- Serve hot or room temperature. Garnish with scallion, sesame seeds and black pepper.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!