Vegetable and Chicken Lo Mein

3/4 pound fresh Chinese egg noodles (lo mein)*

1 teaspoon toasted sesame oil

1/4 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons canola oil, divided

1 tablespoon minced fresh ginger

4 teaspoons minced garlic

1/3 cup thinly sliced green onions

1 cup coarsely shredded carrots

1 cup thinly sliced celery

1 cup thinly sliced red onion

1 1/2 cups chopped cooked chicken or tofu

3/4 cup mung-bean sprouts

3 tablespoons chopped cilantro

Step 1

Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.

Step 2

Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.

Step 3

Wipe frying pan clean. Pour remaining 1 tbsp. oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.

Step 4

Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.

Step 5

*To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 592Calories from Fat 24

% Daily Value *
Total Fat 16g25%

Saturated Fat 2.5g13%
Cholesterol 128mg43%
Sodium 1226mg52%
Total Carbohydrate 81g27%

Dietary Fiber 4.8g20%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Vegetable and Chicken Lo Mein