Easy Chicken Lo Mein

I found this recipe in an old issue of Real Simple. (I hit a huge magazine sale at the library last week and picked up every back issue of RS I didn’t have… for less than the price of 2 new issues!)

It is a great (cheap!) recipe for either lunch or dinner and can easily be adapted with different vegetables, etc. to suit your tastes. The best part… you really don’t have to measure! And it’s definitely “double-able” for more people!

Easy Chicken Lo Mein

Ingredients
1 pkg. chicken ramen noodles
about 1 Tbsp. canola oil
about 1 Tbsp. soy sauce
boneless, skinless chicken breasts (I use two small or one big)
one small onion, sliced like you’d slice an apple, and separated into “petals”
one or two carrots, sliced in discs
a green veggie, if you have one on hand (green bell pepper, broccoli, etc.), cut up
extra soy sauce, if desired

In a saute pan, heat oil, soy sauce, and half of the seasoning packet from the ramen noodles (save the rest for the next time you make this recipe). Cut the chicken into pieces and saute until starting to brown. (You may add more oil and/or soy sauce as needed.) Add the vegetables (you may want to stagger the cooking of the veggies, since onions take longer to cook than already-cooked leftover broccoli). In the mean time, cook the noodles (try not to overcook). Once the veggies have all cooked, drain the noodles, toss into the pan, stir, and serve immediately. Serve with additional soy sauce on the side, if desired.

I recommend eating all of this at one meal, since in my previous experiences I have not known ramen noodles to store well in the fridge.

This recipe generously serves one hungry husband and one pregnant wife. 🙂