Chicken Lo Mein with Vegetables
Serves: 12
 
Chicken, fresh organic vegetables, and Ramen noodles combine together for a complete meal for dinner.
Ingredients
  • 3 chicken breasts, boneless, skinless, diced
  • 1 tsp. olive oil
  • 2 tsp. sesame oil, divided
  • 2 T soy sauce
  • ½ c water
  • 1 tsp. rice vinegar
  • ¼ tsp. garlic powder
  • 1 T cornstarch
  • 4 3-ounce packages of ramen noodles (your choice of flavor; I did two chicken and two beef)
  • ½ c chicken broth
  • 4 green onions, sliced
  • 1 small head savoy cabbage, shredded
  • 4 carrots, shredded
  • 4 stalks celery, diagonally sliced
  • 1 c mushrooms, sliced
  • 1 turnip, peeled and shredded (optional)
  • 1 c broccoli, florets chopped and stem peeled and shredded
  • ½ c hot water + ramen seasoning packets
Instructions
  1. Heat 1 tsp. sesame oil and 1 tsp. olive oil in a large skillet. Add diced chicken. Saute for about 3-5 minutes, or until chicken is no longer pink in the center.
  2. While chicken is cooking, in a separate bowl combine together soy sauce, ½ c water, rice vinegar, garlic powder, and cornstarch. Pour over cooked chicken and cook for an additional minute.
  3. Pour cooked chicken plus juices into a bowl and set aside.
  4. Take raw ramen noodles and place them in a large bowl. Cover with very hot water and set aside for 3-5 minutes (DO NOT OVER SOAK. Test periodically.)
  5. In a large skillet, on high heat, heat up ½ c chicken broth and the other tsp. of sesame oil. Add green onions, shredded cabbage, carrots, celery, mushrooms, turnip and broccoli. You will need a very large wok to cook this in or a medium sized stock pot. Saute vegetables for about 3-4 minutes or until they are tender crisp, stirring constantly.
  6. When vegetables are tender crisp, add chicken to the mix.
  7. Drain soaked noodles and add them to the pot with chicken and vegetables.
  8. Using rubber tipped tongs, mix together noodles, chicken, and vegetables.
  9. In a separate bowl, mix together ½ c hot water with the four ramen seasoning packets. Pour seasoned water over noodles and vegetables. Stir to coat.
  10. Serve warm!
Notes
This makes enough for 12 servings (or for 8 people if you have hungry teenagers to feed). You can half the amounts for a smaller crowd of people. Also, an easy way to shred your vegetables is to use a food processor. I use the shredder blade with mine. Feel free to shake up what vegetables you include in this dish.
Recipe by Home Baked Joy at https://www.homebakedjoy.com/chicken-lo-mein-with-vegetables/