Ingredients
Servings 4
- 1 package udon soba, or spaghetti noodles
- 2 teaspoons sesame oil plus more as needed
- 12 ounces skinless chicken breasts sliced into strips
- Dash dark soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon chile sauce like S’riachi, optional
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil
- 1 red bell pepper seeded and finely sliced
- 5 ounces snow peas
- 1 scallion sliced lengthwise
- 2 tablespoons soy sauce
- Freshly ground black pepper finely ground
Nutritional Facts
Nutrition Facts
Chicken Lo Mein
Amount per Serving
Calories
609
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
54
mg
18
%
Sodium
2036
mg
89
%
Potassium
491
mg
14
%
Carbohydrates
84
g
28
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
38
g
76
%
Vitamin A
1375
IU
28
%
Vitamin C
61
mg
74
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Cook the noodles for 7 minutes in a pan of boiling water until al dente, or as per the package instructions.
- Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
- Season the chicken with a splash of dark soy sauce, the five-spice powder, and chili sauce, if using. Mix well.
- Coat the chicken breasts lightly with the cornstarch.
- Heat a wok or sauté pan over a high heat, add the peanut oil, and heat until smoking.
- Add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
- Add the red bell pepper, and stir-fry for 1 minute, then the snow peas and green onion and cook for less than 1 minute.
- Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste.
- Stir well and serve immediately.
