Nouilles Lo Mein au poulet
Si vous voulez des nouilles Lo Mein délicieusement délicieuses, tout comme les plats à emporter, il vous suffit d'obtenir la bonne SAUCE ! La partie nouilles est facile - vous pouvez littéralement utiliser n'importe quelles nouilles, même des pâtes (oui, sérieusement). Remplacez également les légumes par 5 tasses (emballées) de légumes hachés de votre choix.
Ingrédients
- ▢1.5 tbsp vegetable or peanut oil
- ▢2 garlic cloves , finely minced (Note 1)
- ▢1/2 onion , finely sliced
- ▢300g / 10oz chicken or other protein , sliced 0.5cm / 1/5" thick (Note 2)
- ▢2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3" batons
- ▢1 large red capsicum / bell pepper , sliced (or 2 small)
- ▢6 green onions , cut into 5 cm/2” lengths
- ▢500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh , prepared per packet (Note 3 for dried)
- ▢1/4 cup (65ml) water
SAUCE:
- ▢4 tsp cornflour / cornstarch
- ▢2 tbsp dark soy sauce (Note 4)
- ▢2 tbsp soy sauce or light soy sauce (Note 4)
- ▢1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
- ▢1 tsp white sugar (omit if using Mirin)
- ▢1/2 tsp sesame oil , toasted, optional (Note 6)
- ▢1/4 tsp white pepper (sub black)
GARNISH (OPTIONAL):
- Green onion , finely sliced
Instructions
- Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients
- Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
- Heat oil in a wok or large heavy based skillet over high heat until smoking.
- Add onion and garlic, stir 30 seconds.
- Add chicken, stir until white on the outside, still raw inside - 1 minute.
- Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
- Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
- Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
- Serve immediately, garnished with extra green onions if using.
Notes
1. Garlic - don't use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it - even sliced is enough.
2. Proteins - how to cook & cut:
Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet.
Note - Lo Mein is still delicious made with ANY type of noodles - thick, thin, fresh, dried, egg or rice - or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!).
4. Soy Sauces:
6. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.
7. Servings - makes 3 servings.
- Beef, pork, turkey - slice and cook per recipe
- Ground / mince meat - cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.
- Hard tofu - cut into 1 x 4cm / 1/3 x 1.5" batons, cook per recipe.
- Prawns/shrimp - use small peeled, cook per recipe.
- More veggies - use another 2 1/2 cups chopped veggies.
- Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)
- Soy Sauce - ordinary all purpose soy sauce, they just say "soy sauce" on the label (eg. Kikkoman). Can also use Light soy sauce - bottle is labelled as such.
NUTRITION INFORMATION:
Calories: 461.22cal (23%) Carbohydrates: 63.78g (21%) Protein: 30.85g (62%) Fat: 8.1g (12%) Saturated Fat: 2.67g (17%) Cholesterol: 95mg (32%) Sodium: 1720.76mg (75%) Potassium: 602.72mg (17%) Fiber: 6.1g (25%) Sugar: 8.23g (9%) Vitamin A: 8299.02IU (166%) Vitamin C: 59.55mg (72%) Calcium: 47.54mg (5%) Iron: 5.02mg (28%)