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Jet Tila's classic, one-pan Lo Mein is a restaurant-quality dish you can easily make at home. It features soft egg noodles, tender chicken, and crisp vegetables all tossed in a savory, glossy sauce that comes together in minutes.
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Mix all sauce ingredients in a bowl and set aside. → Prep all vegetables and thinly slice the chicken. → In a very hot pan with oil, briefly sauté garlic and ginger, then sear the chicken until halfway cooked. → Add bok choy, carrots, and fresh egg noodles, tossing for about a minute. → Pour in the sauce, toss everything until the sauce thickens and coats the noodles, then plate and garnish with scallions.
Mix all sauce ingredients in a bowl and set aside. → Prep all vegetables and thinly slice the chicken. → In a very hot pan with oil, briefly sauté garlic and ginger, then sear the chicken until halfway cooked. → Add bok choy, carrots, and fresh egg noodles, tossing for about a minute. → Pour in the sauce, toss everything until the sauce thickens and coats the noodles, then plate and garnish with scallions.
Jet Tila's classic, one-pan Lo Mein is a restaurant-quality dish you can easily make at home. It features soft egg noodles, tender chicken, and crisp vegetables all tossed in a savory, glossy sauce that comes together in minutes.
First, prepare the sauce. In a small bowl, whisk together the chicken stock, oyster sauce, soy sauce, cornstarch, and sesame oil. Set aside.
Prepare the aromatics. Peel the ginger (a good tip is to scrape the skin off with the back of a knife) and cut it into thin julienne strips. Roughly mince the garlic cloves.
Prepare the rest of the vegetables. Cut the scallions on a bias, reserving them for garnish. Cut the tough bottom bulb off the baby bok choy and slice the stalks and leaves on a bias. Julienne the carrot.
Prepare the protein. Slice the chicken breast thinly against the grain into bite-sized pieces.
Heat a large pan or Dutch oven over high heat. Add the vegetable oil and wait until you see wisps of white smoke.
This is a simple one-pan dish, which means very little cleanup.
Use a neutral, high-temperature oil like canola or peanut oil for stir-frying, not olive oil or sesame oil.
Make sure your pan is 'ripping hot' before you start cooking. You should see wisps of white smoke from the oil.
The key to Lo Mein is 'Lo,' which means to stir. The soft noodles are tossed and cooked directly in the sauce.
If you can't find Asian egg noodles, cooked al dente fettuccine is a great substitute.
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