One of my favorite things to eat is takeout Chicken Lo Mein! This recipe resembles the same flavours you would get from the takeout version, but at home. I add chicken and steak, but feel free to use any meat you like or none at all. I make this at least once a week and use all the vegetables I have in the fridge that are not going to last much longer. This recipe is super easy, use anything you have in the fridge and have fun while making it!
12 ounces lo mein egg noodles or spaghetti
1 tablespoon olive oil
4 chicken thighs, sliced
5 oz of beef filet, sliced
2 cloves garlic, minced
2 cups mushrooms, sliced
1 red bell pepper, julienned
3 celery stalks, chopped
1 onion, chopped
2 carrots, julienned
3 cups baby spinach
3 scallions, sliced
1 tablespoon of sesame seeds
3 tablespoons soy sauce
3 teaspoons sugar
2 teaspoon sesame oil
¾ teaspoon ground ginger
¾ teaspoon Sriracha
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles or spaghetti according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Sauté chicken and beef until fully cooked; set aside. In the same skillet add all vegetables. Cook, stirring frequently, until tender, about 5-7 minutes. Stir in spinach until it has wilted, about 2-3 minutes.
Stir in egg noodles or spaghetti, chicken, beef, and soy sauce mixture, and gently toss to combine.
Garnish with sesame seeds and scallions. Serve immediately.
- I prefer to use spaghetti instead of Lo Mein noodles, it holds the sauce a lot better.
- Make extra, it will last up to 3 days in the fridge.
- I always use reduce sodium soy sauce, but use whichever you prefer.