When our family is hungry and time is short, it’s often tempting to grab fast food. However, stir-fry offers another option. It cooks in less time than going through a drive-thru window, and we find it just as flavorful as takeout from our favorite Chinese restaurant.
The recipe is easy to adjust to accommodate your family’s tastes by substituting other vegetables for those they do not enjoy, and it is a great option for using up leftovers you find in the crisper of your fridge. The boiled low mien noodles contain less fat than the crispy fried ones used for chow mien.
Chicken And Vegetable Noodle Stir-Fry
20 minutes to prepare serves 4
- 4 ounces Chinese lo mien noodles, prepared according to package directions and drained
- 2 tablespoons cooking oil
- 4 chicken breasts, thinly sliced
- 1/4 cup carrots, cut into matchsticks
- 1 cup mushrooms
- 1 can baby corn, 14 ounce
- 1 cup bean sprouts
- 1/2 cup onion, chopped
- 1/4 cup soy sauce
- 1 tablespoon ginger, grated
- 4 garlic cloves, pressed
- 2 teaspoons corn starch
- 4 tablespoons cashews
- Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-6 minutes, then transfer to a small bowl and set aside.
- Add remaining oil to skillet and lower heat to medium. Add garlic and ginger and stir-fry until tender-crisp.
- In a small bowl, whisk together cornstarch and soy sauce until smooth. Pour into skillet and cook 2-3 minutes, until mixture begins to thicken.
- Add the cooked chicken back into skillet, along with noodles and cashews. Stir gently until heated through.
- Serve and enjoy!
Recipe adapted from Taste Of Home