Chicken lo mein
MEDIUM 30 MINUTES
• 1 package of spaghetti (1 lb)
• 6 oz bean sprouts
• 1 carrot
• 1 small onion
• 8 oz chicken
• 3 cloves garlic (chopped)
• 1 ½ tbsp light soy sauce
• 1 tbsp dark soy sauce
• ½ tsp chicken powder
• 2 tsp sugar
• ¼ tsp five spice powder
• 1 tsp sesame oil
• ½ tsp salt
• ½ tsp oyster sauce
TIP
Can use your favorite vegetables like celery, mushrooms instead of bean sprouts.
1 Wash bean sprouts. Slice onion and carrots into thin strips.
2 Slice chicken into strips. Marinate with 1 tsp soy sauce, ½ tsp cornstarch and ½ tsp sugar for 15 minutes.
3 To cook spaghetti - boil a pot of water, put in spaghetti when water is boiling. Cover the pot with a lid. Turn off heat and wait for 7 minutes. Rinse spaghetti in cold water, drain well and put aside for later use.
4 Heat wok, add 1 tbsp cooking oil, stir fry finely chopped garlic for a short while. Add chicken strips, stir fry until golden brown. Add some five spice powder, mix well. Remove chicken from wok and set aside for later use.
5 Add 1 tbsp oil in wok, stir fry carrots and onion for about 3 minutes. Add in bean sprouts, stir fry for about 30 seconds then sprinkle ½ tsp salt. Do not cover it with a lid, otherwise vegetables will turn soggy. Salt can soften the vegetables. Vegetables taste better when stir-fried in high heat. Put vegetables on a plate for later use.
6 Use a clean wok, add 1 tsp of cooking oil. Add spaghetti, stir fry for a short while then add in light soy sauce, dark soy sauce, chicken powder, oyster sauce and sugar. Mix well and cook for 1 minute.
7 Add in vegetables & chicken. Stir with chopsticks from bottom to top.
8 Add 1 tsp sesame oil. Mix well. Dish up. Serve hot.