Chicken Lo Mein (soft Noodles)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 lb rice noodles or 1/4 lb fine egg noodles, prepared according to package
• 2 1/2 tablespoons oil
• 1/4 lb cooked chicken, cut into shreds
• 2 stalks celery, cut into shreds
• 6 mushrooms, cut into shreds
• 1/2 cup cabbage, chopped
• 2 ounces fresh snow peas, cut to bite-size
• 1 cup bean sprouts
• 1 1/4 cups chicken stock
• 2 1/2 tablespoons cornstarch
• 4 tablespoons water
• 2 1/2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• salt, to taste
• 3/8 teaspoon black pepper (or to taste)

Recipe

• 1 cook the noodles in salted boiling water (4-6 minutes for rice noodles or 8-10 minutes for egg noodles), rinse in cold water, and drain.
• 2 in a wok or large skillet, saute the chicken in hot oil for 2 minutes; add the vegetables and saute for another 2-3 minutes.
• 3 add the chicken stock and mix well.
• 4 cover, reduce heat and simmer for 10 minutes.
• 5 mix together the cornstarch, water, soy sauce and teriyaki sauce until smooth, and add the mixture to the chicken and vegetables.
• 6 season with salt and pepper.
• 7 stir in the noodles, re-heat and serve immediately.