Vegetable and Chicken Lo Mein/ My New Kitchen

I can't wait to see you this weekend (just one more day). I am glad to hear you are all having fun.

I made this fun Lo Mein today from the fresh noodles bought in Chinatown.


Below is the recipe and some pictures of my kitchen, now that it's all set up and ready for cooking.

Total: 45 minutes
Yield: Serves 4

Ingredients

• 3/4 pound fresh Chinese egg noodles (lo mein)*
• 1 teaspoon toasted sesame oil
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons canola oil, divided
• 1 tablespoon minced fresh ginger
• 4 teaspoons minced garlic
• 1/3 cup thinly sliced green onions
• 1 cup coarsely shredded carrots
• 1 cup thinly sliced celery
• 1 cup thinly sliced red onion
• 1 1/2 cups chopped cooked chicken or tofu
• 3/4 cup mung-bean sprouts
• 3 tablespoons chopped cilantro

Preparation

1. Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.
2. Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion, and stir often just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.
3. Wipe frying pan clean. Pour remaining 1 tbsp. oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.
4. Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gen
tly.
The recipe can be found on My Recipes:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835317&cookbook_id=5326623