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lo mein on totem pole (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

We absolutely love Asian inspired food. This is my version of Chicken Lo Mein, that I made up on the fly many years ago and have since tweaked along the way. I'm not sure it follows the traditional recipes, but it has all the ingredients our personal taste buds yammer for in Chinese food. You can also use this recipe to make Chow Mein. Just substitute a package of fried noodles for the soba noodles or linguini. All other ingredients remain the same. I hope you will try it and love it too.

(1 rating)
yield 4 to 6
prep time 1 Hr
cook time 20 Min
method Stir-Fry

Ingredients For lo mein on totem pole (sallye)

  • MARINADE INGREDIENTS
  • 1/4 c
    soy sauce
  • 2 Tbsp
    cornstarch
  • 2 tsp
    granulated sugar
  • 2 Tbsp
    rice vinegar with roasted garlic
  • 1 c
    chicken broth
  • 1 Tbsp
    fresh ground ginger
  • OTHER INGREDIENTS
  • 4 md
    boneless skinless chicken thighs (or 4 breasts)
  • 12 oz
    soba noodles or linguini (for lo mein)
  • or
    alternate
  • 12 oz
    fried chow mein noodles (for chow mein)
  • 2 Tbsp
    sesame or olive oil
  • 1 bunch
    bok choy (or chinese cabbage)
  • 1 c
    carrot matchsticks
  • 1 c
    snow peas (or green peas)
  • 2 md
    scallions
  • 1 to 2 stick
    celery
  • 1 sm
    can water chestnuts, drained
  • 2 stalk
    green onions (for garnish)
  • 1/2 c
    roasted cashews (for garnish)
  • NOTE: IF YOU ARE IN A HURRY, YOU CAN SKIP THE HOUR OF MARINATING AND JUST ADD MEAT AND MARINADE DIRECTLY INTO WOK. BUT IT'S BETTER IF YOU TAKE THE TIME TO MARINATE.

How To Make lo mein on totem pole (sallye)

  • 1
    MARINATING MEAT:
  • 2
    Place all marinade ingredients (items 1 through 6) in mixing dish and whisk vigorously until well blended. Set aside.
  • 3
    Cut meat into thin strips and transfer to bowl with marinade. Pour into heavy ziplock bag, seal and place in fridge for at least an hour. Turn once or twice to make sure all meat gets coated evenly.
  • 4
    PREPARING LO MEIN
  • 5
    Cut bok choy into thin strips and set aside. Cut celery into julienne strips and set aside. Dice scallions (tops included), Coarsely chop cashews and green onion (green part included) and set aside.
  • 6
    Place about 2 quarts of water in heavy saucepan or stewpot over medium high heat. Add 2 tablespoons kosher or sea salt. When water is at a rolling boil, add noodles to water, stirring until you are sure all noodles are separated. Continue boiling for 5-6 minutes (or until noodles are just barely al dente. (They will finish cooking later) Remove from heat and drain. Set aside.
  • 7
    Place wok or large heavy skillet over medium high heat. Add oil and heat until oil is shimmering and slightly smoking. Add meat including marinade to oil and stir fry for about 2 to 3 minutes.
  • 8
    Add bok choy, carrots, peas, scallions, celery, and water chestnuts to the wok with the meat, and continue cooking for about 3 more minutes, until bok choy is wilted.
  • 9
    Add noodles and stir into meat/vegetable mixture, making certain that all the noodles are coated. Continue stirring while cooking for another 2 to 3 minutes.
  • 10
    PREPARING CHOW MEIN, PREPARE EVERYTHING THE SAME EXCEPT SUBSTITUTE FRIED CHOW MEIN NOODLES FOR THE SOBA NOODLES. ***DO NOT COOK THE CHOW MEIN NOODLES, JUST FOLD THEM IN AFTER YOU'VE REMOVED PAN FROM HEAT****.
  • 11
    Remove from heat and transfer to serving dish (either individual or platter). Garnish with chopped cashews and green onions.
  • 12
    Best eaten while still warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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