Easy Chicken Lo-Mein (SRC)

Where has July gone? It seems as if I blinked and August is staring at me right in the face. But, you know what that means? It’s time for another Secret Recipe Club reveal!

This month I was assigned Karen’s Lavender and Lovage blog… Wow, what an extensive list of recipes and with such beautiful photography! I have multiple recipes saved to make later — including Summer Salad in a Jar, No-Bake Chocolate Peppermint Squares, and Jersey Royal Potato Salad with Three-Herb Mayo. They are all so tempting!

With one chicken breast needing to be cooked combined with a random craving for Chinese food, I decided to make Karen’s Easy Chicken Lo Mein. No doubt I will be making this again and again – it’s a speedy, delicious and nutritious dish that can be adapted to your liking and preferences. Feel free to change up the veggies, protein and noodles for a variation, or use those Shirataki noodles for a low-carb option 🙂

I changed up a few things based on my pantry and preferences: I added sesame seeds, increased the mushrooms, substituted gluten free noodles and used coconut oil to make it nut-free.  Since I didn’t have chili sauce,  I added garlic powder, a squeeze of lemon juice and crushed red pepper flakes in it’s place and threw in fresh sugar snap peas for a little more color. You know what they say, we eat with our eyes 🙂

Easy Chicken Lo Mein (adapted from Lavender and Lovage)
Gluten-free, Grain-free option, Dairy-free, Soy-free option, Nut-free, Vegetarian/Vegan option

Easy Chicken Lo-Mein (SRC)

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Ingredients

  

• 8 oz gluten free spaghetti or fettuccine or Shirataki noodles, cooked or prepared according to package directions
• splash of sesame oil
• 200g skinless chicken breast fillets, sliced into strips*
• splash of coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
• 1 tsp five-spice powder
• 1/2 tsp garlic powder + couple shakes of crushed red pepper flakes OR 1 tsp chilli sauce
• 1-2 tbsp coconut oil (or groundnut oil but it's not nut-free)
• 1 large carrot, peeled and finely sliced horizontally or into matchsticks
• 100g bean sprouts
• 1/2 large onion, peeled and sliced
• 4 large spring onions, sliced
• 4 oz mushrooms, washed and sliced
• 2 tbsp coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
• freshly ground black pepper
• squeeze of lemon/lime juice or a splash or rice vinegar (about 1 - 1 1/2 tsp), optional for a little acidity and freshness
• toasted or raw sesame seeds for sprinkling (optional)

Instructions

 

• Drizzle prepared noodles with a splash of sesame oil,  toss well then set aside.
• Place the chicken strips in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce.
• Heat a wok on medium-high and then add the oil; add the chicken and stir fry for 3 to 4 minutes, or until the chicken is browned and cooked through.
• Increase heat to high and add the carrot and stir fry for a further 2 minutes and add in the onions and cook another 2 minutes.
• Toss in the bean sprouts, spring onions, snap peas and mushrooms and stir fry for 30 seconds more. Stir in the cooked noodles and season with the soy/liquid aminos, lemon/line juice and some freshly ground black pepper to taste.
• Spoon the noodle mixture onto a serving plate or in individual bowls and serve immediately. Enjoy 🙂

*Variations and Options: 

• -For Vegetarian/Vegan, substitute the chicken for pressed/cubed tofu OR 1/2 cup edamame OR increase the mushrooms to 8 oz (or a combo)
• -Substitute shrimp or beef for the chicken if desired
• -Substitute Shirataki noodles for a grain-free option