Easy Chicken Lo Mein

Ingredients

• 8 ounces cremini mushrooms, quartered
• 1/2 red pepper, sliced
• 1 tablespoon sesame oil
• 1 to 2 teaspoons sriracha hot sauce
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 2 tablespoons hot water
• 8 ounces lo mein noodles, fresh or dried
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 pound boneless chicken breast, sliced thin
• 1/2 head green cabbage, shredded
• 1 large carrot, grated
• Fresh scallions, chopped
• Sesame seeds

Directions

1. If you’re making the Sriracha roasted vegetables, start by heating the oven to 400 degrees F. In a small bowl, combine the quartered mushrooms and red peppers with the sesame oil and sriracha, then scatter them across a baking sheet.
2. Slide the vegetables into the oven while you work on the Chicken Lo Mein, and let them roast for 15 minutes, until they’re tender and blistered here and there. Mix the sauce ingredients together and keep them close to the stove.
3. For the lo mein noodles, bring a large pot of salted water to a boil. Add the noodles and cook them until tender, which is usually around 4 minutes, though you should use the package directions for the noodles you have.
4. Drain the noodles, then toss them with sesame oil so they don’t clump together.
5. To cook the chicken, warm a wok or large skillet over medium-high heat. When the pan is hot, add the vegetable oil, and once the oil is hot, add the chicken. Cook, stirring often, until the chicken is only just cooked through, 5 to 6 minutes. It will keep cooking with the vegetables, so don’t worry if it looks slightly underdone at this point.
6. Add the cabbage and carrots to the chicken. Keep stirring and cooking until the vegetables soften and most of the liquid they give off has cooked away, 2 to 3 minutes.
7. Add the noodles and the sauce to the pan, then toss everything together with the chicken and vegetables. The sauce should cling to the noodles and coat the rest of the ingredients. If it looks too dry, stir in more water.
8. Taste and tweak the seasoning however you like; a little extra soy sauce might be just the thing.
9. Serve the Chicken Lo Mein with scallions, sesame seeds, and the roasted vegetables, if using.
10. Store leftovers in the fridge for 3 to 4 days; they’ll reheat nicely in the microwave.