Lo Mein Recipe
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Category: |
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Ingredients: |
Ingredients: 1 large package of thin spaghetti
1 can bamboo shoots
4 boneless chicken breasts
2 green peppers
3 leeks
¾ c Hooch Juice
½ bunch broccoli
½ c + ¼ c soy sauce
½ head cabbage
3 T sesame oil
1 bunch asparagus
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Directions: |
Directions:Boil Spaghetti. Just until it starts to get soft. It is going to undergo a lot more cooking so you don’t want to try to do that with mushy soft noodles. Let them cool for several hours to “season” or dry out.
Slice chicken into ¼ inch by one inch by one inch pieces. Add 1 tablespoon of soy sauce and sesame oil to marinate chicken.
Cut leeks into strips about ½ inch by 1½ inch long. Wash well! Cut/slice all the other veggies into the same size. Slice all vegetables very thin, “Chinese style”.
Heat a few tablespoons olive oil in wok or big skillet. Stir fry all the veggies in batches to precook. Hint…sprinkle a little water onto the veggies as you cook them to help with steaming them a bit.
Cook chicken in cast iron skillet over medium high heat. Do in batches, not all at once so chicken stir fries and doesn’t slow fry.
Split the noodles into two batches.
Add about 3/4 cup Hooch Juice into wok and bring up to medium high heat. Cook off most of liquid from Hooch Juice stirring so that the ginger and jalapeño in the Hooch are cooked. Add ½ cup Soy Sauce. Add 1 noodle batch and start turning the noodles to coat/heat in the Hooch/Soy. Add ½ of chicken, veggies and continue turning to coat/heat. Scrap bottom of wok to not let noodles build a layer and burn. KEEP IT ALL MOVING. Add 3 tablespoons of sesame oil and another (guessing here) ¼ cup of soy sauce. Taste once it is heated through. Adjust Soy or Sesame to get it where you like it. This recipe gets all its salt from the Soy Sauce so don’t get tempted to add more. Repeat for other noodle batch. |
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