Chicken Lo Mein Noodles

Dale’s Lo Mien Noodles

                   The Dish (finished product)

I package of Chinese Lo Mien Noodles

2 Medium Chicken Breasts thinly sliced

1 Large Yellow Sweet Onion (like a Vidalia (1 Large), I prefer Amish sweet Candy onions (probably 2 they’re small)

¼ red onions

1 shallot

3 Large Carrots (checked for sweetness-they need to be sweet)

4 Green Onions (use whole onions)

1 Celery Stalk

5 Large Shitake Mushrooms

7 Large Button Mushrooms

                   Finishing sauce

1/3 cup teriyaki sauce

3 Table spoons honey

1 Teaspoon rice wine (Mirrin)

½ teaspoon toasted Sesame oil

½ teaspoon Oyster sauce

2 teaspoons Hoisin sauce

1 teaspoon ginger

1 teaspoon Soy sauce

                   As you cook

1 bottle Kikkoman teriyaki sauce

1 bottle La Choy thick teriyaki

4 table spoons freshly grated ginger (mix into a paste)

2 table spoons pressed garlic (mix into a paste)

Instructions

Biggest pain in making this dish is the slicing of the vegetables. Slicing is probably best done with a mandolin slicker. I also used a “salad shooter, both the slicing and grating attachments.

With the mandolin slice the Yellow onions (Vidalia, Amish Sweet (what ever you use) red onion, shallot, Green Onions I slice with a knife.  I used the salad shooter to slice carrots and I grate one. The reason is the Carrots are sweet and I want them to release their sugars to add to the taste of the dish.

Create ginger garlic oil by taking a table spoon of the paste you made and use 4 table spoons of canola oil and gently fry this for about a minute.

Preheat an oven to 350

Stir fry the carrots and celery first in a heavy iron skillet takes about 5 minutes at the 4 minute mark dash with teriyaki to complete the stir frying-remove into a warm pan. Then stir fry onions and shallots using another table spoon of the ginger garlic paste mixture. Stir fry on high heat until softened and transparent. Remove from heat and put in the warm pan and mix/toss with carrots and celery.  Place pan in the oven for 15 minutes until carmalization takes place.

In the heavy iron skillet stir fry the chicken breast using another table spoon of the ginger garlic paste, and half way through douse with teriyaki sauce. When the chicken is totally cooked, add mushrooms. Stir fry until cooked remove from heat and mix with the vegetables-set aside.

Boil the noodles for about 6 minutes then remove from pan and drain-let set for about 2 minutes.

In a large Wok once again use a table spoon of the ginger garlic paste and 4 table spoons of canola oil and after 1 minute add noodles

And stir fry for about a minute using about ¼ cup of the Lay Choy thick teriyaki sauce. Begin to add in the chicken and vegetable mixture to the noodles-this takes a little time to fully integrate.

When all parts are mixed add finishing sauce and liberally toss.

Serve directly and ENJOY!