Stir Fry Lo-mien Noodles (serves 2)
3 boneless, skinless chicken breasts (may substitute shrimp, beef, or pork)
1/2 pound snow peas
1 cup carrots julienne style (thin sticks)
8 oz dry canton noodles
1 1/4 teaspoons corn starch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free and reduced sodium chicken broth
1 tablespoon soy sauce or oyster sauce
4 cloves garlic, finely chopped
Cut chicken into small strips. Boil peas and carrots in the small pot for 3 minutes. Cook dry canton noodles according to the instructions on the side of the box. Mix corn starch, sugar, water, soy sauce, garlic and chicken broth in a bowl.
Pre heat a pan with oil to medium high temperature. Add chicken and stir-fry for 2 minutes or until chicken is fully cooked. Add vegetables, noodles, and stir in sauce mixture. Continue to stir fry another 2 minutes. Serve on a platter and enjoy!
Also see: Cold Noodles, Beef Noodle Soup