INGREDIENTS
- 2.5 oz lomein noodles (Ho Toy)
- 2 boneless chicken breasts, sliced
- 1 tbsp ginger
- 2 large carrots, julienne cut
- 2 sweet onions, cut
- 2 cups cabbage, julienne cut
- 2 tbsp minced fresh garlic, divided
- 1 tsp black pepper, divided
- 2 scallions (white part), cut 0.5-inch in length
- 1 tbsp sesame oil
- 1 tsp onion powder
- 1.5 cups chicken broth
- Corn starch slurry (2 tsp corn starch to 1 tbsp water)
- 1 tbsp Kikoman soy sauce
- 1 tsp chicken bouillon seasoning
- 1 tsp seasoning sauce (Golden Mountain)
- 1 tsp garlic powder
- 1 tsp mushroom seasoning
- 2 tsp vegetable oil, divided
DIRECTIONS
- 1.Marinated chicken: Clean chicken with cold water. Cut off all fat excess. Cut chicken into thin slices. Place chicken into a large mixing bowl. Add sesame oil, black pepper, chicken bouillon seasoning powder, minced fresh garlic, garlic powder, onion powder, mushroom seasoning. Mix well.
- 2.Prepare lomein noodles. Using a large pot, bring water (10 Cups) to boil. Add Lomein noodles, bring water back to boil. Cook for 2 min. Drain noodles.
- 3.In a large wok, heat up 1 tsp vegetable oil over medium heat. Add 1 tbsp fresh minced garlic and ginger. Cook until golden brown. Add marinated chicken to wok. Cook for 2 min with wok covered. Transfer cooked chicken into a mixing bowl. Set aside.
- 4.Using same wok, heat up 1 tsp vegetable oil over medium heat. Add 1 tbsp fresh minced garlic. Cook until golden brown. Add vegetables (sweet onions, carrots, cabbage). Cook for 2 min with wok covered/
- 5.Add cooked chicken to wok. Mix well.
- 6.Add lomein noodles in small portions and untangled. Mix noodles with vegetables and chicken.
- 7.Add cut scallion, soy sauce, seasoning sauce, black pepper, sesame oil. Stir noodles thoroughly.
- 8.Add chicken broth and corn starch slurry. Stir noodles thoroughly until sauce thickens. Remove from heat and ready to serve while hot.
INGREDIENTS
DIRECTIONS