How to Make Lo Mein with Jet Tila | Ready, Jet, Cook

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  • Published on:  Wednesday, October 2, 2019
  • You can make your own restaurant-quality Lo Mein at home... and in ONE PAN! Jet is here to show you the ropes step-by-step.

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    Lo Mein Noodles
    Level: Easy
    Total: 15 min
    Active: 15 min
    Yield: 4 servings


    1/4 cup (60 ml) chicken stock
    3 tablespoons (45 ml) oyster sauce
    1 tablespoon (15 ml) soy sauce
    1 teaspoon cornstarch
    1 teaspoon sesame oil

    3 tablespoons (45 ml) vegetable oil
    4 teaspoons ginger, thin julienne
    2 teaspoons (10 g) garlic, minced
    1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
    2 to 3 cups fresh egg noodles, such as pancit
    1/2 carrot, julienned
    1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
    3 scallions, cut into 1/2-inch bias pieces


    For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.

    For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.

    Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
    Stir the sauce, pour into the pan and incorporate all ingredients well.

    Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

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