Lo Mein with vegetables and chicken
poultryLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 10 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
For the noodles
- 300g foodhaus chicken, cut into strips
- 200g Chinese yellow noodles
- 250g Ardo Wok mix
- 200g Ardo mixed peppers
- 200g Ardo mushrooms
- 2 tbs Ardo garlic
- 1 onion, sliced
- 150g cabbage, shredded
- 2 tbs Chorio olive oil
For the sauce
- 2 tbs corn flour
- 4 tbs KIKKOMAN soy sauce
- 1 tsp honey
- 1 tsp Dee Thai sesame oil
- ¼ tsp Maldon pepper
To serve
- Sesame seeds
METHOD
For the sauce
- In a small bowl, whisk together corn flour and soy sauce until lump free, then add the remaining sauce ingredients, whisk and set aside.
For the noodles
- Cook the noodles according to package directions. Drain and set aside.
- Transfer 2 tbs sauce into bowl with chicken. Toss to coat.
- Heat olive oil in a large wok or skillet over high heat until smoking.
- Add garlic and stir for 30 seconds.
- Then, add chicken and stir until white on the outside for 1 minute.
- Add the remaining vegetables and cook for 3 minutes until fork-tender.
- Add noodles, sauce and toss for 30 seconds.
- Serve immediately, garnished with sesame seeds.
