Try different proteins like steak or tofu and mix and match different veggies to personalize this yummy lo mein. Stock Concentrate is what all the cool kids are using instead of bouillon cubes. Hoisin sauce helps to create a thick, sweet, and salty sauce. If you don’t have hoisin sauce on hand, here’s a link to make your own: Hoisin Sauce
My Main Lo Mein
- 1 Tbs vegetable oil
- 12 oz chicken breast or tenders sliced into strips
- 4 oz carrot shredded
- 6 oz green beans ends trimmed, cut into 1 inch pieces
- 4 oz button mushrooms remove stems and slice
- 1 Tbs soy sauce
- 1 Tbs stock concentrate veggie
- 1 Tbs hoisin sauce
- 2 tsp sugar
- 1/4 cup water
- 1 Tbs ginger fresh and grated
- 2 scallions thinly slice and separate greens and whites
- 2 cloves garlic minced
- 8 oz udon noodles room temp
Heat a little oil in a large pan over medium-high heat. Add chicken to pan and season with salt and pepper. Cook until heated through (about 2 minutes per side). Remove from pan and set aside.
Heat a little more oil in the same pan and add carrots, green beans, and mushrooms. Toss and cook about 6 minutes.
While that is cooking, mix the following in a small bowl: soy sauce, stock concentrate, hoisin sauce, sugar, and water.
Add chicken, ginger, scallion whites, and garlic to pan with veggies. Cook for another 2 minutes.
Lower heat to medium and add sauce. Cook 2 minutes then add noodles and cook for another 4 minutes. Add a little salt and pepper. Garnish with a few scallion greens and enjoy!