Chicken Lo Mein

I try to start every week prepared. Sunday night we sit down and have a family pow wow to discuss the family issues and the upcoming week’s schedule. I finish the weekly menu and write up the grocery list. Sunday I was in control. Monday I was frustrated. Monday’s are always packed. There is laundry to do, grocery shopping and it is my day to volunteer at school. The cupboards, pantry and refrigerator were bare after a week of trying to use up what we already had. This made for a very long shopping day as I had to stop off at several places for the best deals. Then there was the call from the doctor asking if I could bring Mason in for some lab tests. I was hoping the nurse was going to say I could pick up the health examination form I dropped off the following Monday that was only supposed to take them 48 hours to fill out. The deadline to submit all the school registration paperwork was fast approaching and I needed that form by week’s end. Tuesday was fulfilling yet exhausting. I spent all Tuesday morning cleaning the house, organizing and playing Taxi driver. Wednesday afternoon I spent at the doctor’s office holding my six year old son down while they gave him three shots. I was feeling relieved the evening’s dinner party was canceled; our guests had something come up last minute. Worried because I still needed a babysitter for Friday afternoon; parent/teacher conference. And guilty because I did not do a very good job selling tickets for the school’s tri-tip fundraiser due on Friday.

After all of the commotion that week I was looking forward to put in my chinese food online order and enjoy a bowl of Pork Lo Mein. But since I had left over roasted chicken, I decide to just make my own Lo Mein. The next obstacle in my way was I accidentally threw out the magazine page with the Lo Mein recipe I wanted to try. So I winged it using Top Ramen.

1 tbsp oil
2 cups chopped chicken, 1-inch pieces
3 garlic cloves, chopped
Any combination of the following Vegetables- 1 celery stalk sliced, 2 cups shredded cabbage, a handful water chestnuts, shitake mushrooms sliced, handful snow peas, 1 bok choy chopped roughly, bean sprouts, sliced red pepper, 1 carrot cut julienne, 1 small onion sliced, 1 crown broccoli
Noodles- rice noodles, Soba Noodles, Top Ramen noodles
1/4 cup soy sauce
1/2 cup Top Ramen Oriental broth
1 tsp powdered ginger, 1 tbsp grated
1-2 tsp Chinese rice wine vinegar
1-2 tsp sesame oil

Sauce:
Mix together the soy sauce, broth, ginger, vinegar and sesame oil. Set aside.

Boil noodles according to package directions.

Meanwhile, heat oil in a skillet or wok. If using raw chicken add the chicken to the wok; cooking until no longer pink. Remove. Add the garlic and vegetables; saute until tender but still crisp. Return the chicken and pour in the sauce. Let simmer for five minutes. Serve mixture over noodles or without noodles.

Serves 4

In the sauce I used 1 Top Ramen Oriental flavoring packet. You can substitute chicken stock or make your Oriental flavoring with less sodium.
Oriental Flavoring
Source: Adapted from Spark People
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons garlic powder
1/2 tablespoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Chinese Five Spice Powder

Mix all the spices together; store in an airtight container.
1 teaspoon = 1 Top Ramen packet.