Chicken Lo Mein

I love lo mein.  I love the flavor and the versatility.  You can add/subtract what appeals to you.  More vegetables?  Great!  Shrimp instead of chicken?  Perfect.  This is a fantastic starting recipe to begin with.  Adjust this basic recipe to your liking.  I served this with potstickers.

P. S.  Make the entire batch.....it makes for great leftovers!

CHICKEN LO MEIN (4-6 servings)

Marinade:
1 Tbsp soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tbsp oyster sauce
2 tsp soy sauce
4 Tbsp beef broth
1 Tbsp sugar

8 oz linguine or lo mein noodles, prepared to al dente
1 tsp sesame oil

1/4 cup vegetable oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2" pieces
1/2 cup chopped cabbage
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced into 1" segments, white and green parts

Combine marinade ingredients with the chicken and allow to sit for 20 minutes.  While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar.  Set aside.

Boil noodles as per package instructions.  Drain the noodles and toss with the sesame oil.

Heat a wok or large, deep frying pan over medium-high heat.  Add the 1/4 cup of oil.  Add the chicken.  Stir fry chicken until cooked, about 5 minutes.  Remove from pan and set aside.

Add another Tbsp of oil to the pan if needed.  When the oil is hot, add the garlic.  Stir fry until garlic browns, then add the carrots.  Stir fry for about 1 minute, then add the shredded cabbage and mushrooms.  Cook for 2 more minutes.  Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the pan.  Return the chicken to the pan.  Mix everything together and serve hot.