Chicken Lo Mein (Restaurant Style Without A Wok)
"Tender chicken, crisp peppers and bamboo shoots, and fat noodles all tossed in a rich sauce that is fragrant, savory and slightly sweet. Make your favorite Chinese takeout without a wok and it will taste as great as the restaurant version!To make the dish gluten-free, use rice noodles instead of wheat noodles. Soak the noodles according to the package instructions, until al dente, then use them in the stir fry. Also, replace the Shaoxing wine with dry sherry, use tamari instead of soy sauce, and use homemade mushroom sauce instead of oyster sauce...."
INGREDIENTS
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6 oz. / 170 g chow mein stir fry noodles (or lo mein noodles, or udon noodles)
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1 boneless skinless chicken breast (cut into 1/4-inch (5-mm) slices)
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1 tablespoon Shaoxing wine
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2 teaspoons cornstarch
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1/4 teaspoon salt
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1/2 cup chicken stock (or water)
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2 tablespoons oyster sauce
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2 tablespoons Shaoxing wine (or dry sherry)
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1 tablespoon light soy sauce (or soy sauce)
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2 teaspoons dark soy sauce (or soy sauce)
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1 tablespoon sesame oil
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1 tablespoon cornstarch
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2 teaspoons sugar
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1/4 teaspoon white pepper powder (or black pepper powder)
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3 tablespoons peanut oil (or vegetable oil)
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1/4 onion (sliced)
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1 carrot (cut into strips)
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1/2 bell pepper (cut into thin strips)
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1 (8 oz.) can sliced bamboo shoots
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1 tablespoon minced ginger
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2 cloves garlic (minced)
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2 green onions (chopped)
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