Slow Cooker Lo Mein Noodles
Put down the phone - now you can make your favorite Chinese dish at home...in the slow cooker!!
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We all have those nights when we get home after a long day and just don’t have the energy to make an elaborate dinner. While it’s easy to scrounge around in the fridge and throw together a mish-mash meal of leftovers, or pick up the phone and call your favorite local take-out join, it’s just as easy to put together this delicious slow cooker dinner.
We can’t get enough of lo mein, so when we were racking our brain the other night, trying to come up with a meal that we could sit down and eat together, we realized we had all the makings for a delicious Chinese classic…and then we had a stroke of genius and turned it into a slow cooker dinner. You guys, you need to check this out as soon as possible. The ingredient list looks a little scary, admittedly, but you probably already have most of the ingredients, and the end result is a tasty dinner that takes basically no effort to make…it doesn’t get better than this!
Slow Cooker Lo Mein Noodles
Ingredients
- 2 cups chicken, cooked and cubed
- 2 cups angel hair pasta, cooked
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 teaspoon fresh ginger, grated
- 2 large cloves garlic, minced
- kosher salt and freshly ground pepper, to taste
- Sauce:
- 1/2 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 tablespoon honey
- 1/2 teaspoon red pepper flakes
- green onions, optional garnish
- sesame seeds, optional garnish
Preparation
- Whisk together sauce ingredients (chicken broth, soy sauce, hoisin sauce, honey and red pepper flakes) together in a large bowl until combined.
- Place broccoli, red pepper, carrots, garlic and ginger in the bottom of slow cooker, and spread chicken out on top of veggies.
- Pour sauce mixture evenly on top of chicken, then cover dish and cook on high for 20 minutes, stirring occasionally.
- In a small bowl or glass, whisk cornstarch into 1/4 cup water to form a slurry.
- Add noodles to slow cooker, then stir in slurry. Cover slow cooker and continue to cook (on high) for another 20 minutes, or until sauce has thickened and vegetables are tender-crisp.
- Transfer to serving bowls and garnish with green onions and sesame seeds (optional).
Recipe adapted from Life Made Sweeter