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Cantonese Style Chicken Lo Mein

Submitted by Steve L.

A Cantonese style vegetarian chicken lo mein that gets an added boost of flavour with mushroom broth and sesame oil.


8 oz fresh Chinese egg noodles or spaghetti
8 oz sliced mushrooms
1 (6oz) packet soy chicken strips
1 cup mushroom broth
1 tbsp cornstarch
1 tbsp minced garlic
1 tbsp fresh ginger, shredded
2 tbsp spring onion, chopped
1 green bell pepper, thinly sliced
1 tbsp low-sodium soy sauce
2 tsp granulated sugar
2 tbsp vegetable oil
1 tsp sesame oil


1. Cook the noodles in boiling water. Remove from the heat, drain, rinse under cold water and set aside.

2. Heat the oil in a large skillet or wok over medium to medium-high heat.

3. Stir-fry the mushrooms and the chicken strips for 2 minutes, or until the strips start to brown.

4. Remove chicken from wok, and set aside.

5. Add the bell pepper, and stir-fry for 2 to 3 minutes, or until the pepper starts to wilt.

6. Whisk together the broth, cornstarch, ginger, garlic, spring onions, soy sauce and sugar, and stir into the wok.

7. Add the chicken back to the wok, and continue cooking and stirring for 8 minutes, or until the mixture thickens.

8. Stir in the noodles and cook until heated throughly.

9. Remove from the heat, drizzle with the sesame oil and serve immediately.

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Prepare Time:
Cooking Time:
15 Minutes
15 Minutes

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