Chicken Lo Mein with Bean Sprouts and Green Onions

I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. He made a series of dishes for his daughter, Chef Christina Lee, who has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!

Chicken Marinade:

8 ounce thinly sliced Chicken Breast

3 teaspoon Corn Starch

6 teaspoon Water

3 teaspoon Oil

Mix the Chicken, Corn Starch and water thoroughly first then add the oil last. Set aside.

Prepare the noodles:

Precook 8 ounce Fettuccine noodles per the instruction on the package. Once cooked, mix in 1 teaspoon oil and mix thoroughly (using hand works the best, but wear gloves). Let the noodles cool for 30 minutes. **You want to precook and cool the noodles so they will firm up, the oil is so they won’t stick together. It’ll make sense later.**

Ingredients:

1 teaspoon oil (stir fry the noodles)

2 teaspoon oil (stir fry the chicken)

½ clove of garlic, minced

1 cup shredded Shitake Mushrooms

1 cup Bean Sprouts

1 Green Onion cut into 1 inch lengths

Dash of Ground White Pepper, optional

1 ½ teaspoon Soy Sauce (Light)

2 teaspoon Soy Sauce (Dark)

1 teaspoon Oyster Sauce

Frying time:

Heat a non stick wok with 2 teaspoon of oil on high heat. Wait for the shimmer then add the chicken. Cook evenly for about a minute. Set aside.

Add 1 teaspoon oil into the heated wok and add the minced garlic and Shitake Mushrooms. Stir fry for a minute to sweat the mushrooms.

Add the cooled Fettuccine noodles into the wok and stir fry for 2 minutes or until heated through.

Next add the bean sprouts, green onions, Soy sauce & Oyster sauce mixture. Now you can add a dash of ground white pepper if desired, no biggie. Mix well for an even coverage.

Add the chicken back into the wok and stir fry for another minute.

That’s that.

**salt to taste or use soy sauce**

***5 servings***