Chicken Lo Mein and a Photographer Gone Wild!

 I’ve been posting this week from DeBordieu and the beach in South Carolina where we’re spending the week with our family…….
We all thoroughly enjoy simple fresh meals while we’re here and last night my daughter-in-law Lindsay took her turn. What a fun, yummy dinner she made; a delicious Chicken Lo Mein with a ton of delightful fresh veggies. I was amazed at how quickly she put the whole meal together. In the late afternoon we all sat on the beach, played with the girls, chatted and watched the daylight dissolve into an exquisite, mellow goldenness. We got back to the house just in time to get the children in bed and by the time we finished, Lindsay had this fabulous dinner on the table! Oh, and I’m not telling you how many helpings I had! Here are a few fun pictures from our yesterday morning bike adventure, the girls at the beach and to put the icing on the cake, Lindsay’s delicious Chicken Lo Mein.

Chicken Lo Mein by Lindsay

I came across this recipe and thought it sounded delicious… I knew my husband Nick would love it! Nick loves any kind of Asian cuisine and requests it regularly. After one incredible meal, we knew it would become a staple in our dinner rotation. I have adjusted it over time to suit our tastes. It makes a perfect weeknight (or vacation!) meal because it comes together so quickly. I love the fact that you can use a variety of vegetables- anything that sounds good to you can work in this delightful dish! We love it with carrots, onions, snap peas and cabbage.

I normally buy lo mein noodles at our local international market. They have both dried and frozen noodles and while both work the frozen are my favorite! This recipe makes a ton, but Nick and I love it as leftovers the next day and have been known to fight over them- ha!


Chicken Lo Mein

1 lb lo mein noodles
3 tbsp. oyster sauce
6 tbsp. low-sodium soy sauce
3/4 cup chicken broth
Pinch red pepper flakes
1 tsp. cornstarch
1/2 tbsp. canola oil
2-3 medium chicken breast, cut into strips
1 large onion, sliced thin
1 cup snap peas, sliced in half
1 cup carrots, sliced
1/2 head of nappa cabbage, sliced thin
4 cloves garlic, minced
2 tsp. sesame oil
1/2 cup salted cashews

1. Whisk together oyster sauce, soy sauce chicken broth, red pepper flakes and cornstarch in a small bowl and set aside.

2. Bring a large pot of water to boil and cook lo mein noodles according to package directions.
3. Heat oil in a large skillet over medium high heat. Add chicken and cook till lightly brown on both sides. Remove from pan and keep warm.
4. Add vegetables to the pan, starting with the onions, cook for several minutes or until starting to soften. Add carrots and again coo for a few minutes before adding the napa cabbage. Finish with the snap peas and garlic and cook for a few minutes longer or until vegetables until crisp tender.
5. Return chicken to the pan and add sauce. Let sauce simmer for about 3 minutes or until slightly thickened. Combine cooked noodles with the chicken and vegetables in a large bowl and stir to coat noodles with sauce. Sprinkle with cashews, if desired.

Adapted from Annie’s Eats


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