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Cabbage Lo Mein

  • 50 m
  • 50 m
Lauren Grant
“Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together.”

Ingredients

    • 2 tablespoons plus 2 teaspoons sesame oil, divided
    • 3 tablespoons reduced-sodium soy sauce
    • ¼ teaspoon crushed red pepper
    • 12 ounces boneless, skinless chicken breast, cut into ¼-inch slices
    • 8 ounces lo mein noodles
    • 1 teaspoon chile-garlic sauce
    • 3 tablespoons vegetable oil, divided
    • 5 ounces mushrooms, thinly sliced
    • 4 cloves garlic, minced
    • 2 tablespoons chopped fresh ginger
    • 1 bunch scallions, thinly sliced
    • 2 cups small broccoli florets (about 1 large crown)
    • 1 red bell pepper, sliced
    • 1 cup snow peas, halved
    • 4½ cups thinly sliced napa cabbage ( ½ head)
    • ¾ cup unsalted chicken broth
    • 1 teaspoon cornstarch

Directions

  • 1 Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
  • 2 Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
  • 3 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
  • 4 Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
  • 5 Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
  • 6 Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.
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