Chinese Lo Mein with Chicken and Cashews
⏳ Time
20 minutes
🥕 Ingredients
20
🍽️ Servings
6
Description
You can shorten the cooking time by replacing dried wood mushrooms with fresh shiitake mushrooms. To save time, you can also use a bag of frozen mixed vegetables. Instead of green onion tops, you can garnish with fresh cilantro.
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Macadamia Nuts - 6 oz
- Dried Chinese mushrooms - 2 pieces
- Frozen green bean pods - 3.9 oz
- Carrot - 1 piece
- Chinese green beans - 3.9 oz
- Orange Bell Peppers - ½ piece
- Peanut Sprouts - 7.1 oz
- Green onion tops - 3 pieces
- Egg white - 2 pieces
- Grated Ginger Root - 1.1 oz
- Garlic - 2 cloves
- Rice Vinegar for Sushi - 2 tablespoons
- Potato protein - 1 tablespoon
- White Pepper (whole) - a pinch
- Soy Sauce - 1 fl oz
- Brown Sugar - 1 teaspoon
- Sesame Oil - 4 tablespoons
- Oyster Mushrooms - 1 teaspoon
- Egg noodles for wok - 10.6 oz
Step by Step guide
Step 1
Soak the wood mushrooms in a large amount of room temperature water (mandatory!) for 30–40 minutes. The mushrooms will expand and absorb the liquid (approximately 6–8 times). After soaking, rinse them under running water to remove any sand. Cut into strips about 5 mm wide.
Step 2
Prepare the marinade: mix rice vinegar, 1 teaspoon of starch, and white pepper in a bowl.
Step 3
Cut the chicken breast into thin strips about 5 mm wide. Add it to the marinade and let it marinate for 15–20 minutes.
Step 4
In boiling slightly salted water, add the lo mein egg noodles (I use Fine Egg Noodles from 'BLUE DRAGON') and cook until semi-done (about 3 minutes), as we will stir-fry them later. Drain the water and set aside.
Step 5
Prepare the sauce for the noodles: add oyster sauce, sugar, the remaining starch, and 2 tablespoons of sesame oil to the soy sauce. Set aside.
Step 6
In a wok (or a deep skillet), toast the cashews without adding oil. Transfer to a bowl.
Step 7
Add sesame oil to the skillet. Peel the ginger root and grate it finely. Add the grated fresh ginger and chopped garlic to the heated oil. Stir-fry for 30 seconds.
Step 8
Add the chicken and stir-fry for 4–6 minutes, then transfer to a separate bowl.
Step 9
Cut the vegetables into strips. Add the vegetables (carrot, pepper) to the wok and stir-fry for 2 minutes, then add the frozen peas and green beans, and stir-fry for about 3 minutes.
Step 10
Next, push the vegetable mixture to the side. If the wok is too dry, add a little sesame oil and heat it for a minute. Crack the eggs into the wok and scramble them, stirring constantly. Once the eggs are cooked (1–2 minutes), mix them with the vegetables. Add the wood mushrooms, mung bean sprouts (often sold in plastic bags like salad mixes), toasted cashews, and stir-fry for 1–2 minutes. Return the chicken to the wok. Add the noodles and gently mix, allowing them to heat through.
Step 11
Add the sauce, mix well but gently, and let the sauce thicken for a couple of minutes. If it’s too thick, you can add a couple of tablespoons of water. Remove from heat.
Step 12
Cut the green onion tops diagonally into 2–3 cm wide pieces. Serve a portion of lo mein on a plate and garnish with the green onion tops.
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