Chicken Lo Mein
Total TimePrep/Total Time: 30 min.
After reading some of the other reviews, I decided to up the flavors in this by increasing the ginger. I also added Toasted Sessame Oriental Dressing (Kraft) to the basic sauce. Yum. So easy to make.
It was just ok. I think the chicken needed to be cut into strips or chunks AND double the ginger and soy.
Once everything was cut up this was quick to prepare. I cut in the morning and refrigerated until I was ready to stir-fry in the evening. Very tasty.
I found this recipe good & easy to make, but not quite as flavorful as I would like. Next time I make it I am going to increase the soy sauce & ginger and add some minced garlic. I also like my food a little spicier, so I added red pepper flakes.
I've been making this recipe since it was first published back probably 5 years ago at least. It QUICKLY turned into a family favorite! I do add a whole package of noodles, but use the protein boosted kind to make it a bit healthier. EVERYONE in our house loves this!
I was disappointed the first time I made this. Even with low-sodium soy sauce this was way too salty. Also the picture conveys a dish that is light in color. The soy sauce made everything very brown.The second time I boiled and shredded a chicken breast, shredded it and marinated in Paul Newman low-cal Asian dressing, reduced the cornstarch and it was wonderful and much lower sodium content.
Really enjoyed this one, added water chestnuts, but everything else the same. A repeat in our house for sure!
We loved this recipe. We will probably add a bit more ginger and soy sauce next time but we thoroughly enjoyed it! Also, really good the next day for lunch! Makes a lot!!
Really good! We all liked this one - even my 18 month old and my super picky 4 year old. A great alternative to greasy take out!
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