Chicken and Mushroom Lo Mein on a Rainy Day

Is it just me or is summer simply refusing to leave this year?I mean, 90 degree weather in September? Seriously? Where are the Fall winds? The chilly nights? The hot soup?

I know, I know, it’s very cliche, but there’s nothing I like better than a bowl of hot soup or a cup of steaming noodles on a cold evening, but this year the seasons themselves seem to be conspiring against me and depriving me of this simple pleasure!

Which is why I took advantage of the rainy weather we’ve been having the past few days to whip up some steaming chicken and mushroom Lo Mein for lunch and because I love you guys so much, here’s the recipe so you can enjoy it too!

lo-mein-chowmein-noodles-chinese
What You Need:

  • 400gm  of egg noodles, boiled

Chicken marinade

  • 1 lb boneless chicken breast cut into small cubes/pieces
  • 1 tsp cornflour
  • 1tsp soy sauce

Mix for sauce

  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 3 tbsp water
  • 1 tbsp sirarcha sauce

Vegetables

  • 1tbsp minced garlic
  • 1/2 cup shredded carrots
  • 1 capsicum/bell pepper thinly sliced
  • 1/2 cup green onions, chopped
  • 1 cup sliced mushrooms
  • 1-2 green chillies, chopped

chopped-vegetables

Method:

  • Mix the chicken, cornflour and soy sauce together and set aside for 15-30 mins
  • Mix the sauce ingredients together and set aside for later
  • Add oil to wok and fry the minced garlic till aromatic, then add the chicken
  • Stir fry chicken till it is tender
  • Now add all the vegetables and stir fry till they are cooked
  • Pour in the sauce and mix well, let simmer on low heat for 2-3 minutes but do not let it dry up
  • Add in the boiled noodles, toss together with the chicken and vegetable mixture
  • Dig in and enjoy!

chowmein-noodles-chicken-chinese

lo-mein-chicken-chinese

This post is linking with:

Domesticated Momster
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