Chicken Lo Mein
Rinse noodles in a large colander with hot water to break apart, let drain. Add 1 T. of oil to a large skillet on medium high heat. Cook chicken for 4-5 minutes per side, remove. Dice. Add 1 T. of oil back to the pan on medium heat. Saute the vegetables until tender, 3-4 minutes. Whisk cornstarch with 2 T. of water and then add to the sauce. Add sauce to the skillet with the vegetables. Let thicken for 1 minute. Stir in noodles and chicken and heat until hot. Serve.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 670 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Cholesterol | 75 mg |
| Sodium | 1,280 mg |
| Total Carbohydrates | 82 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars | 3 g |
| Protein | 41 g |
Key Micronutrients:
Vitamin D 2% • Calcium 6% • Iron 18% • Potassium 16%
Ingredients
Chicken, yakisoba noodles (wheat), cabbage, carrots, red bell peppers, snap peas, green onions, chicken broth, soy sauce (water, soybeans, salt), oyster sauce (oyster extract, sugar, salt, soy sauce), mirin (rice wine), brown sugar, sesame oil, cornstarch, fresh ginger, garlic powder, black pepper.
Allergen Statement
Contains: Wheat, Soy, Sesame, Molluscan Shellfish