This week on Low Carb Monday, we have another chinese dish that has noodles, of course Dreamfield’s noodles to make sure it stayed low carb! This was an extremely easy and though I normally have more pictures of the cooking process for you, I actually burned my thumb badly while I was in the middle of cooking, so my husband finished dinner for us and I stood with my thumb under cold water.
A great trick to make this recipe easy is to use the coleslaw mix in the produce section. It will have the cabbage and carrots, already thinly sliced for you and this is a HUGE time saver. Not to mention, much less messy!
I used Dreamfield’s Angel Hair pasta for this dish. Cook the pasta according to the package instructions. Make one slight modification, instead of plain water, you will be cooking the pasta in water that has chicken bouillon cubes in it. This gives the pasta a great taste and also provides the liquid for the lo mein later in the cooking process. When you drain the spaghetti, reserve the liquid.
Dice up your chicken. Season with salt/pepper and cook until done in a skillet with a little oil. Remove the chicken. Remove the chicken and keep warm.
Add sesame seed oil to the skillet and saute the onion, celery, cabbage, bok choy, carrot, and peas until crispy tender (5 minutes). You can add a little more oil if you need to, but I would suggest adding olive oil instead of more sesame oil. For our taste, I left out the celery and bok choy and it still tasted great!
Chicken Lo Mein
8 oz Dreamfields Angel Hair Pasta
3 cups water
3 chicken bouillon cubes
2 boneless, skinless, chicken breasts
2 Tbsp olive oil
2 Tbsp sesame oil
1 onion, chopped
1 garlic clove, minced
1 celery rib, thinly sliced
2 stalks bok choy, sliced
1 carrot, shredded
1/4 cup frozen peas
1 Tbsp cornstarch
2 Tbsps cold water
1/4 cup light soy sauce
1. Boil the Dreamfields pasta in water, adding the bouillon cubes until al dente. Drain and reserve the liquid.
2. Cut chicken breasts in to small cubes. Sprinkle with salt/pepper to taste. In a large skillet, heat olive oil and saute chicken until done. Remove and keep warm.
3. Add 2 Tbsp sesame oil to the skillet and saute the onion, garlic, celery, cabbage, bok choy, carrots, and peas until crisp tender (about 5 minutes). You can add more olive oil if needed.
4. Dissolve cornstarch in cold water. Add cornstarch liquid and 1/2 of reserved broth to the vegetable mixture.
5. Stir in noodles and chicken. Add remaining broth as well as soy sauce and toss. On low, heat just until the noodles are a nice darker shade.
*Original recipe can be found on Food.com