If anyone has a good recipe for vegetable or chicken lo mein please respond?

CHICKEN LO MEIN








3 boneless, skinless chicken breasts


1/2 pound snow peas


1 cup carrots, cut julienne style (thin sticks)


1 1/2 cups cooked spaghetti, break in half before cooking or chineese noodles (tomoshiraga somen)


1 1/4-2 teaspoons cornstarch


1 teaspoon sugar


2 teaspoons water


1/3 cup fat-free and reduced sodium chicken broth


1 tablespoon soy sauce or oyster sauce


4 cloves garlic, finely chopped


2 teaspoons fresh gingerroot, finely chopped


1/2 c bean sprouts (optional)





Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.


Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, add vegetables and pasta and continue to cook another 2 minutes.


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VEGETABLE LO MEIN





3/4 pound fresh noodles


6 Chinese mushrooms, soaked in water


3 large celery stalks, cut in 3'; lengths


2 bamboo shoots, chopped


1 cup bean sprouts


2 tablespoons oil


1/2 teaspoon salt


1 cup vegetable or chicken broth


1/2 teaspoon sugar





Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.


Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.





Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.





Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.


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hope this helps


ATIf anyone has a good recipe for vegetable or chicken lo mein please respond?
CHICKEN LO MEIN





Ingredients


1 6-oz Pkg uncooked oriental flavor ramen noodle soup mix


1 tbsp Sesame oil OR vegetable oil


1 tsp Finely chopped fresh garlic


1 lb. Ground chicken or turkey


4 cups Coleslaw mix


2 tbsp Chopped green onions


Soy sauce





Preparation


Break noodles in half; cook according to package directions. Rinse with hot water; drain. Set aside.


Meanwhile, in 10-inch skillet heat oil; stir in garlic. Cook over medium high heat, stirring constantly, 30 seconds. Stir in seasoning packet from soup mix and chicken. Continue cooking, stirring occasionally, until chicken is no longer pink (4-6 minutes). Stir in cole slaw mix. Continue cooking, stirring constantly, until cabbage is slightly soft (1-2 minutes). Stir in cooked noodles and green onions. Continue cooking, stirring constantly, until heating through (1-2 minutes). Season to taste with soy sauce. Yields 4 servings.If anyone has a good recipe for vegetable or chicken lo mein please respond?
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.';





INGREDIENTS:


4 skinless, boneless chicken breast halves - cut into thin strips


5 teaspoons white sugar, divided


3 tablespoons rice wine vinegar


1/2 cup soy sauce, divided


1 1/4 cups chicken broth


1 cup water


1 tablespoon sesame oil


1/2 teaspoon ground black pepper


2 tablespoons cornstarch


1 (12 ounce) package uncooked linguine pasta


2 tablespoons vegetable oil, divided


2 tablespoons minced fresh ginger root


1 tablespoon minced garlic


1/2 pound fresh shiitake mushrooms, stemmed and sliced


6 green onions, sliced diagonally into 1/2 inch pieces





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DIRECTIONS:


In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.


In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.


Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.


Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.





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other links





http://chicken-recipes.chef2chef.net/chi鈥?/a>


http://mrlt.allrecipes.com/mr/11747.asp?鈥?/a>
There are so many different kinds of lo mein recipes here, that I'm not going to cut and paste. Great site - choose whatever floats your boat:


http://chinesefood.about.com/od/lomeinre鈥?/a>