Easy Chicken Lo-Mein (SRC)

July 28, 2013 at 10:00 pm 11 comments

Where has July gone? It seems as if I blinked and August is staring at me right in the face. But, you know what that means? It’s time for another Secret Recipe Club reveal!

This month I was assigned Karen’s Lavender and Lovage blog… Wow, what an extensive list of recipes and with such beautiful photography! I have multiple recipes saved to make later — including Summer Salad in a Jar, No-Bake Chocolate Peppermint Squares, and Jersey Royal Potato Salad with Three-Herb Mayo. They are all so tempting!

chicken lo mein 1

With one chicken breast needing to be cooked combined with a random craving for Chinese food, I decided to make Karen’s Easy Chicken Lo Mein. No doubt I will be making this again and again – it’s a speedy, delicious and nutritious dish that can be adapted to your liking and preferences. Feel free to change up the veggies, protein and noodles for a variation, or use those Shirataki noodles for a low-carb option :)

chicken lo mein 2

I changed up a few things based on my pantry and preferences: I added sesame seeds, increased the mushrooms, substituted gluten free noodles and used coconut oil to make it nut-free.  Since I didn’t have chili sauce,  I added garlic powder, a squeeze of lemon juice and crushed red pepper flakes in it’s place and threw in fresh sugar snap peas for a little more color. You know what they say, we eat with our eyes :)

chicken lo mein bowl

Easy Chicken Lo Mein (adapted from Lavender and Lovage)
Gluten-free, Grain-free option, Dairy-free, Soy-free option, Nut-free, Vegetarian/Vegan option

Ingredients

8 oz gluten free spaghetti or fettuccine or Shirataki noodles, cooked or prepared according to package directions
splash of sesame oil
200g skinless chicken breast fillets, sliced into strips*
splash of coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
1 tsp five-spice powder
1/2 tsp garlic powder + couple shakes of crushed red pepper flakes OR 1 tsp chilli sauce
1-2 tbsp coconut oil (or groundnut oil but it’s not nut-free)
1 large carrot, peeled and finely sliced horizontally or into matchsticks
100g bean sprouts
1/2 large onion, peeled and sliced
4 large spring onions, sliced
4 oz mushrooms, washed and sliced
2 tbsp coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
freshly ground black pepper
squeeze of lemon/lime juice or a splash or rice vinegar (about 1 – 1 1/2 tsp), optional for a little acidity and freshness
toasted or raw sesame seeds for sprinkling (optional)

Directions

1. Drizzle prepared noodles with a splash of sesame oil,  toss well then set aside.

2. Place the chicken strips in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce.

3.Heat a wok on medium-high and then add the oil; add the chicken and stir fry for 3 to 4 minutes, or until the chicken is browned and cooked through.

4. Increase heat to high and add the carrot and stir fry for a further 2 minutes and add in the onions and cook another 2 minutes.

5. Toss in the bean sprouts, spring onions, snap peas and mushrooms and stir fry for 30 seconds more. Stir in the cooked noodles and season with the soy/liquid aminos, lemon/line juice and some freshly ground black pepper to taste.

6. Spoon the noodle mixture onto a serving plate or in individual bowls and serve immediately. Enjoy :)

Serves 2  page1image7280 page1image7440 page1image7600 page1image7760

*Variations and Options: 

-For Vegetarian/Vegan, substitute the chicken for pressed/cubed tofu OR 1/2 cup edamame OR increase the mushrooms to 8 oz (or a combo)
-Substitute shrimp or beef for the chicken if desired
-Substitute Shirataki noodles for a grain-free option

chicken lo mein biteFor other recipes in this week’s reveal, please click below!

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Entry filed under: Chicken & Poultry, Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegan, Vegetarian. Tags: , , , , , , , , , .

Dairy-Free Lemon Poppyseed Ice Cream with Grain-free Shortbread Redneck Eggs Benedict (Grain-free) – SRC

11 Comments Add your own

  • 1. Karen  |  July 29, 2013 at 1:06 am

    Thanks so much for your KIND words and such lovely photos of my recipe too! It is a pleasure to meet you through SRC and I a so glad you were able to adapt this recipe and enjoy it! Karen

    Reply
  • 2. sallybr  |  July 29, 2013 at 5:58 am

    Love her blog! You picked a great recipe from her site…

    enjoy your Reveal Day!

    Reply
  • 3. Bean  |  July 29, 2013 at 8:42 am

    Yummy! This dish looks delicious and it is displayed beautifully! Definitely pinning this for future use! Great SRC pick!

    Reply
  • 4. Rebekah @ Making Miracles  |  July 29, 2013 at 8:57 am

    Oh how I love Lo Mein… this looks absolutely PERFECT!! Great choice!!

    Reply
  • 5. Melissa  |  July 29, 2013 at 10:25 am

    What a great quick meal. Looks delicious! Great pick this month :)

    Reply
  • 6. Jess @ Flying on Jess Fuel  |  July 29, 2013 at 12:16 pm

    So yummy! I love all Asian-inspired dishes… MMM!

    Reply
  • 7. Kelsey @ K&K Test Kitchen  |  July 29, 2013 at 4:49 pm

    I love lo mein! This version looks great. Good choice for SRC!

    Reply
  • 8. Erin @ Table for 7  |  July 29, 2013 at 5:19 pm

    looks so delicious..pinned to try! Great choice :)

    Reply
  • 9. MErider  |  August 24, 2013 at 12:44 pm

    Love your blog! :)

    Reply
  • 11. omega 8006 juicer qvc  |  September 24, 2014 at 3:43 am

    Thanks for fijally talking about >Easy Chicken Lo-Mein (SRC) | Natural Noshing <Liked it!

    Reply

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