Lo mein noodles are a staple around our house. While usually I serve them as a side to stir fry, last time I decided to make them the entire meal by just adding some chicken. The chicken does do better when marinated, but you don’t need hours and hours for it. Even just an hour in the marinade works, but the longer you leave it, the more flavourful it will be.
Ingredients:
1 package of lo mein noodles
1 pound of boneless, skinless chicken thighs, chopped into bite-size pieces
1/4 cup soy sauce, plus 2 tablespoons
1 tablespoon sugar, plus 1 teaspoon
Juice of 1 lime
1/2 teaspoon white pepper
2 tablespoons olive oil
1/2 onion, sliced
3 cloves garlic, minced, plus 1 clove minced garlic
1 tablespoon hoisin sauce
Dash of hot sauce
Green onions, sliced, for garnish
Lime wedges, for garnish
Directions:
1.) In a small bowl mix 1/4 cup of soy sauce, 1 tablespoon sugar, lime juice, three cloves of garlic, and white pepper. Place chicken into a freezer bag or bowl and pour marinade over. Marinate for at least one hour, up to 6 hours.
2.) Cook lo mein noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a bit of olive oil to prevent them from sticking together.
3.) Heat one tablespoon of olive oil over medium-high heat in a frying pan or wok. When hot, allow excess marinade to drip off chicken and add to pan. Cook, stirring occasionally, until all pieces are cooked through, about 8 – 10 minutes. Remove pieces from pan.
4.) Drop onion slices into the same hot pan. Toss until tender and add minced garlic. Cook for another 30 seconds.
5.) Add cooked lo mein noodles back to the pan.
6.) Add remaining 2 tablespoons of soy sauce and hoisin sauce. Add remaining 1 teaspoon of sugar, 1 clove of minced garlic, and a dash of hot sauce. Toss with noodles.
7.) Add chicken back into the pan and toss. Cook just until the chicken is warmed through again.
8.) Garnish with green onions and serve with lime wedges.
9.) Serve and enjoy!