Vegetable and Chicken Lo Mein

Vegetable and Chicken Lo Mein

Photograph by Annabelle Breakey

SERVES 4
TIME 45 minutes
NOTE This lo mein is adapted from Lunch Lessons: Changing the Way We Feed Our Children (HarperCollins Publishers, 2007; $15) by Ann Cooper and Lisa M. Holmes.

Ingredients 3/4 lb. fresh Chinese egg noodles (lo mein)*
1 tsp. Asian (toasted) sesame oil
1/4 cup hoisin sauce
2 tbsp. soy sauce
2 tbsp. canola oil, divided
1 tbsp. minced fresh ginger
4 tsp. minced garlic
1/3 cup thinly sliced green onions
1 cup each coarsely shredded carrots, thinly sliced celery, and thinly sliced red onion
1 1/2 cups chopped cooked chicken
3/4 cup mung-bean sprouts
3 tbsp. chopped cilantro

Directions 1. Cook noodles in a large pot of salted boiling water until just tender to the bite, 4 to 5 minutes. Drain and mix with sesame oil. In a small bowl, combine hoisin and soy sauce.

2. Pour 1 tbsp. canola oil into a 12-in. nonstick frying pan over medium-high heat. Add ginger, garlic, green onions, carrots, celery, and red onion and cook, stirring often, just until softened, 2 to 4 minutes. Add chicken and bean sprouts and stir just until warm. Turn out into a bowl and keep warm.

3. Wipe frying pan clean. Pour remaining 1 tbsp. oil into pan over medium heat. Add noodles; stir and turn occasionally until light brown, 3 to 5 minutes.

4. Pour hoisin mixture and chicken mixture over noodles, add cilantro, and mix gently.

*To substitute fresh angel hair pasta for Chinese egg noodles, use 9 oz. and cook 45 seconds.

PER SERVING 592 Cal., 24% (144 Cal.) from fat; 30 g protein; 16 g fat (2.5 g sat.); 81 g carbo (4.8 g fiber); 1,226 mg sodium; 128 mg chol.

Serve with Bishop's Peak "Rock Solid" Chardonnay 2007 (Central Coast)