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Have a fear of boiling noodles, sauteing veggies in another pan, and getting many pots dirty? This lo mein is your answer! Make it in one big sauté pan and you’ve got yourself an all-star dinner!
2 tablespoons sesame oil
1 package chicken fingers or cubed boneless chicken
1 bunch of scallions, cleaned and sliced
3 heaping cups chicken stock
1/2 cup soy sauce
1/2 cup creamy smooth peanut butter
3 teaspoons brown sugar
1 tablespoon dried ground mustard
1/2 teaspoon crushed red pepper flakes
2 cubes Dorot Gardens Frozen Ginger
1/2 bag Beleaf Frozen Broccoli Florets
3/4 of a 12-ounce bag of medium egg noodles (I used Manischewitz)
6-ounce bag of snow peas
sesame seeds
In a bowl, whisk together the chicken stock, peanut butter, soy sauce, brown sugar, dried mustard, red pepper flakes, and sliced scallions. Reserve some scallions for garnishing at the end.
In a large skillet, sauté the chicken strips in sesame oil until done. Add the broccoli and ginger cubes and continue to sauté until fully cooked.
Pour the sauce over the chicken and broccoli mixture. Bring to a boil. Add the raw egg noodles directly into the pan. Cover the pan and cook four to five minutes until the egg noodles have softened and are coated in the sauce with the broccoli and the chicken. The starches from the egg noodles will thicken the sauce.
Add the snow peas to the lo mein. Top with remaining scallions and sesame seeds.
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