Sunday, June 12, 2011

Chicken Edamame Lo Mein (adapted from Eating Well)


8 oz lo mein noodles
2 cups frozen edamame (shelled soy beans)
4 scallions, thinly sliced
1/4 C oyster sauce
1/4 C rice cooking wine
3 Tbsp reduced-sodium soy sauce
2 Tbsp sugar
2 Tbsp sesame oil
1/8 tsp crushed red pepper
2 Tbsp canola oil
1 lb chicken breast cut into bite size pieces
2 medium carrots cut into match sticks
2 small red peppers cut into match sticks

1. Bring a large pot of water to boil. Add lo mein. Cook according to directions. During the last 3 minutes, add edamame. Drain.
2. Meanwhile whisk scallions, oyster sauce, cooking wine, soy sauce, sugar, sesame oil, and crushed red pepper in small bowl until the sugar is dissolved.
3. Heat the canola oil in a large nonstick skillet over high heat. Add chicken. Sear. Add carrots and bell peppers and cook, stirring often, 3 to 4 minutes. Add the lo mein and edamame. Cook, stirring occasionally. Add the sauce and stir until combined. Enjoy!