Lo Mein with Chicken and Veggies

By Nadine B. and Jenna O. from Holy Cross Academy, Fredericksburg, VA.


Main Dish

Chicken and asian veggies are stir fried with fresh ginger and garlic and served over lo mein noodles.

Nutrition Facts

Serving size: 1 1/2 cup

From Fat27%%
From Saturated Fat4%%
From Sugar7%%


Ingredient 6 servings 50 servings
fresh ginger, minced1 Tbs1/2 cup
garlic, minced1 Tbs1/2 cup
scallions, sliced1/4 cup2 cups
chicken breast, thin sliced12 oz.6.25 lb
hoisin sauce2 Tbs1 cup
soy sauce2 Tbs1 cup
bok choy, sliced4 cups8 qts
carrots, jullienne2 cups4 qts
red peppers, jullienne1 cup1 qt
edamame beans, cooked, shelled1 cup1 qt
toasted sesame oil1 tsp.3 Tbs
corn starch 1 Tbs1/2 cup
lo mein noodles, cooked3 cups6.25 qt
vegetable oil1 1/2 Tbs3/4 cup
salt1/2 tsp.4 tsp.

  1. Heat a wok or large saute pan on high heat (for large batch use a tilt skillet) Add vegetable oil (half of the oil in the recipie is for the stir fry and half is for coating the cooked noodles), ginger, garlic, scallions and chicken (coated with cornstarch and seasoned with salt) Sir fry until chicken is cooked through.

  2. Add hoisen sauce and soy sauce. Stir fry to coat meat with sauce. Remove from heat and keep warm.

  3. Stir fry bok choy, carrots and peppers untill tender but still having a slight crunch. Add edamame beans to warm through.

  4. Add the vgetables to the meat, drizzle with sesame oil and keep hot.

  5. Serve stir fry with a 8oz scoop over a 1/2 cup noodles for each serving. (to serve family style you can toss the stir fry with the noodles)