Chicken Lo Mein
- 8 oz fresh noodles (regular/thin or spaghetti noodles)
- 2-3 cups water with salt per taste (for boiling noodles)
- 8 oz boneless chicken breast, cut into strips
- 4 tablespoons oil
- 3 cloves garlic, peeled and minced
- 1 shallot, peeled and minced
- 1 cup sugar snap peas
- 2 caps chinese mushroom, soak in water and cut into strips
- 1/3 cup carrots, peeled and cut into desired size
- 1/4 cup mushroom juice (reserved from the pre-soaked mushrooms)
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon Shaoxing wine, or any chinese cooking wine
- 2 dash of white pepper
- 1 teaspoon cornstarch
- 1 teaspoon Tamari or light soy sauce
- 1 tablespoon Tamari or light soy sauce
- 2 teaspoon sweet soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon white pepper
- salt, sugar and pepper to taste
- Produce
- Caps chinese mushroom (2)
- Carrots (1/3 cup)
- Garlic (3 cloves)
- Mushroom (1/4 cup)
- Shallot (1)
- Sugar snap peas (1 cup)
- Meat
- Chicken breast, boneless (8 oz)
- Canned Goods
- Chicken broth (1/4 cup)
- Condiments
- Oyster sauce (1 teaspoon)
- Soy sauce, sweet (2 teaspoon)
- Tamari or light soy sauce (4 teaspoon)
- Cooking & Baking
- Cornstarch (1 teaspoon)
- Oil (4 tablespoons)
- Salt (1)
- Sesame oil (1 1/4 teaspoon)
- Sugar (1 teaspoon)
- Water with salt per taste (2 cups)
- White pepper (2 dash)
- White pepper (1/2 teaspoon)
- Pasta & Grains
- Noodles (regular/thin or spaghetti noodles), fresh (8 oz)
- Beer, Wine & Liquor
- Shaoxing wine (1 teaspoon)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published April 16, 2012 (10 months ago).
156 people saved this recipe.
