Jonas's Famous Homemade Chicken Lo Mein

Ingredients

• 10 ounces homemade lo mein noodles (recipe below)
• 1 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 chicken breasts sliced thinly
• 1 red bell pepper thinly sliced
• 1 teaspoon minced ginger
• 1/2 tsp salt
• 2 cloves garlic minced
• 3/4 cup water
• 1/4 cup lite soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 carrot thinly sliced
• 1/2 cup onion slices
• 1/2 cup shredded cabbage
• 1 cup bean sprouts
  
  

  Instructions

1. Cook the egg noodles one minute shy of the directions.
   
2. Drain and toss with sesame oil in a bowl to coat.
3. Heat canola oil in a large skillet or wok over medium-high heat.
4. Cook the chicken 3-4 minutes on each side until cooked through.
5. Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
6. Add in the water, soy sauce, cornstarch, salt, vegetable oil and oyster sauce into the skillet.
7. Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
8. Add in the bean sprouts, toss all the ingredients together well and serve.

• Shrimp Lo Mein: Cook the shrimp after the veggies instead of before and remove them reserving them to toss with the pasta at the end. Undercook the shrimp by about 15 seconds before cause they will keep cooking in with the pasta.
• Beef Lo Mein: Flank steak is the best beef for lo mein. Slice the beef against the grain and cook in on a high heat for just 30 seconds on each side.
• Vegetable Lo Mein: The easiest of all the varieties, add in your favorite vegetables cooked until just softened but still with a crisp bite.

_________________________________________________________________________

Handmade Noodles:

Ingredients

• 250 g high gluten flour , around 1 cup+2/3 cup
• 120 g water , around 120ml, can be replaced by egg liquid partly or completely
• Pinch of salt

Instructions

1. Add flour, pinch of salt in a deep bowl. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing bowl (depending on the flour you are using, the water absorption might be different. )
2. Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
3. Cover with a wet cloth and rest for around 30 minutes.
4. Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
5. Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
6. Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
7. Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
8. Cut the folded dough into thin strips with a sharp and dry knife.
9. Spread flour on the surface before picking the noodle strips.
10. Unfold the strips one by one and then shake the extra flour off.
11. Cook them directly or refrigerated up to 7 days in air--tight bags.