Homemade Lo Mein: The Amazing One Pot Wonder!

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So, let’s talk about “One pot wonder” meals for a minute. Have you seen them on Pinterest or elsewhere? The first one I saw was from Martha Stewart (click here to view). When I first saw this recipe, I thought to myself “there’s no way that works.” But then I was thinking if it did work, what an easy meal this would be to have in my repertoire when I was out of homemade pasta sauce or just needed something easy. So I gave it a whirl, with the disclaimer to my husband that it might not work and we might be ordering pizza for dinner.

To my surprise and pleasure, it turned out great! So boom, just like that I was a believer in “one pot wonder” meals. It got me thinking that I could convert one of my favorite soup recipes into a Lo Mein dish. I picked up some Lo Mein noodles from the grocery store and gave it a try. Once again I was pleased by the ease of the recipe and flavorful result. This is the perfect meal to throw together after a busy a day or when you want a lighter alternative to Chinese take-out.

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And, I urge you to experiment with this one and swap out the veggies for different combinations or use beef instead of chicken (or no meat at all) if you like!

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Homemade Lo Mein

Ingredients:

  • 1 Tbsp sesame oil
  • 2 chicken breasts, cut into cubes
  • salt
  • pepper
  • 2 cloves garlic, minced
  • fresh ginger, minced, about 1 inch
  • 4 c chicken or vegetable broth
  • 1/2 c sweet peppers, cut into matchsticks
  • 2 jalapenos, diced
  • 1/2 c carrots, cut into matchsticks
  • 1/2 c broccoli, cut into small florets
  • 1/2 c button mushrooms, sliced
  • 8 oz (one small can) water chestnuts
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 bunch of green onions, diced
  • Lo Mein noodles

Directions:

I know most of these recipes typically just throw everything in a pot and let it cook, but I had to make just one minor adjustment. There’s no way I could make a recipe with meat in it without browning it first. It makes the chicken taste better and gives the pot a better base flavor. So we’re going to start there. In a large pot heat the sesame oil over medium-high heat. Coat the cubed chicken with salt and pepper. Once the oil is warm and easily coats the bottom of the pot saute the chicken for 5 minutes, stirring to ensure all sides are browned.

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After 5 minutes add the minced garlic and ginger and saute for 1 minute. Add all remaining ingredients. Spread out the noodles a bit so they don’t cook in one big clump.

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Bring the mixture to a boil stirring occasionally. Reduce heat to medium-low, cover the pot, and cook for 15-18 minutes, stirring halfway through.

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Most (but not all) of the liquid  should be cooked off. If it is not at this point let it continue to cook for 2-3 minutes uncovered. Be sure to stir the noodles every once in a while to prevent the noodles from sticking to the bottom of the pot.

Let the noodles rest for 5 minutes before serving.

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These noodles are great with scallion pancakes, click here for the recipe.

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Want to see some more easy chicken dinners?

Click here to view Bruschetta Stuffed Chicken Breasts

Clicke here to view Lemon Oregano Roasted Chicken Thighs

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Homemade Lo Mein

Ingredients:

  • 1 Tbsp sesame oil
  • 2 chicken breasts, cut into cubes
  • salt
  • pepper
  • 2 cloves garlic, minced
  • fresh ginger, minced, about 1 inch
  • 4 c chicken or vegetable broth
  • 1/2 c sweet peppers, cut into matchsticks
  • 2 jalapenos, diced
  • 1/2 c carrots, cut into matchsticks
  • 1/2 c broccoli, cut into small florets
  • 1/2 c button mushrooms, sliced
  • 8 oz (one small can) water chestnuts
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 bunch of green onions, diced
  • Lo Mein noodles

Directions:

In a large pot heat the sesame oil over medium-high heat. Coat the cubed chicken with salt and pepper. Once the oil is warm and easily coats the bottom of the pot saute the chicken for 5 minutes, stirring to ensure all sides are browned.

After 5 minutes add the minced garlic and ginger and saute for 1 minute. Add all remaining ingredients. Spread out the noodles a bit so they don’t cook in one big clump.

Bring the mixture to a boil stirring occasionally. Reduce heat to medium-low, cover the pot, and cook for 15-18 minutes, stirring halfway through.

Most (but not all) of the liquid  should be cooked off. If it is not at this point let it continue to cook for 2-3 minutes uncovered. Be sure to stir the noodles every once in a while to prevent the noodles from sticking to the bottom of the pot.

Let the noodles rest for 5 minutes before serving.