Welcome to Lo Mein 2.0! The first incarnation of this was a Rachael Ray recipe (as evidenced by the former, cutesy title, ‘No pain lo mein’). I was kind of desperate for something approximating my Chinese take-out order and the recipe I found was okay, but not RIGHT and certainly nothing special. So I kept tweaking to make it less salty (not so much soy!) and more spicy (mmm, chilies.) and I think I finally got it to where I’ve wanted it all along. Move over, Rachael!
3 T sesame oil
2/3 lb boneless chicken breasts, sliced thin (about 1/3 inch)
1 t salt
1 t ground white pepper
1 1/2 t ground ginger
4 cloves garlic, minced
1 yellow onion, chopped
2 t dark soy sauce
1 T Hoisin sauce
1 red bell pepper, seeded and chopped
1 head of broccoli, florets only
1 can baby corn, drained
1-2 red Thai chilies, chopped (discard seeds for less heat)
1/2 mushrooms, sliced
4-6 oz bean sprouts
1 lb lo mein noodles, cooked and tossed with a little sesame oil
Heat 1 T oil in a large non-stick skillet over high heat. Toss chicken with 1/2 t each of salt, white pepper and ginger until just coated, then add to skillet with onion and garlic. Stir fry until chicken is well browned. Remove to chicken mixture to a bowl and stir in 1 t soy and 1/2 T Hoisin. Set aside.
Heat another T of oil to medium high in skillet then add pepper, broccoli, baby corn and chilies. Stir well to coat with oil, then add remaining salt, white pepper and ginger to vegetables. Stirring frequently, cook until broccoli is just tender-crisp. Add remaining oil to heat then add mushrooms and sprouts. Cook all vegetables, stirring often, until sprouts become translucent. Add remaining soy and Hoisin, then stir in chicken mixture and heat for 1-2 minutes. Turn off heat and add noodles. Toss until well coated and serve immedately.