It’s already the end of July, and I can’t believe it. Especially since unlike when I wrote my Tart Cherry Jargarita post a couple weeks ago, the weather is no longer sweltering here – in fact, it’s been so cool and almost fall-like that my mind has already begun turning toward scarves and sweatshirts, crunchy, colorful leaves, and a myriad of apple and pumpkin recipes. As with most of the fruit this year, everything seems to be coming in a bit early…but since fall is my favorite season, I can’t really say that I mind. Today I’m sharing this recipe for homemade chicken lo mein, which I’ve been loving because it calls for a lot of fresh summer vegetables – but, I think it’ll also be a nice comfort food-type dish for the transition into fall. I hope you’ll give it a try, and have a wonderful weekend!
Recipe adapted from here.
- 8 ounces thin spaghetti noodles
- 3 chicken bouillon cubes
- 1 Tbsp olive oil
- 2 chicken breasts, cut into small pieces
- 2 Tbsp sesame oil
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1 stalk celery, thinly sliced
- 2 cups cabbage, thinly sliced
- 2 stalks baby bok choy, sliced
- 1/2 cup green onion, sliced
- 1 carrot, shredded
- 1 cup bean sprouts
- 1 Tbsp cornstarch
- 1/4 cup tamari sauce
Prepare the spaghetti according to package directions, adding the bouillon cubes to the water used to boil them. When the noodles are al dente, drain them, making sure to reserve the broth. Add the olive oil to a skillet, and then cook the chicken pieces until no longer pink the middle. Remove them from the pan and set them aside on a a paper towel to dry.
Add the sesame oil to the skillet and saute the onion, garlic, celery, cabbage, baby bok choy, green onion carrots, and bean sprouts for about 5 minutes or until tender but still crispy.
Dissolve the cornstarch in about 2 tablespoons of water, and then add the cornstarch liquid to half of the reserved broth from the spaghetti noodles. Add the cornstarch broth to the vegetables, and cook a few minutes longer until the sauce thickens.
Stir in the spaghetti noodles and chicken, adding any remaining broth if the sauce is too thick. Pour in the soy sauce and toss. Cook on low heat a few minutes longer until the noodles are completely coated with soy sauce. Serve warm.