- August 06, 2019
- Ally Cohen
- prep time5 min
- total time 15 min
- serves 4
A delicious and satisfying dinner perfect to use as leftovers the next day for lunch.
8 oz thin lo mein noodles
1 Tbsp peanut oil
1 carrot, julienned
½ head napa cabbage, sliced thin
½ onion, sliced
¼ cup chicken broth
¼ cup low-sodium soy sauce
1 tsp sesame oil
Sliced green onions, for topping
1. Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
2. Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions.
Read more at http://www.foodnetwork.ca/recipe/chow-mein/15547/#Ki30rxhJlWeylGDt.99
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