{Spicy} Spinach & Chicken Lo Mein

**Updated 7/18/2023
     I love this dish.  It has the perfect mix of noodles to spicy sauce.  I am someone who actually cannot tolerate spicy but, this has "just the right amount" to make you think "hey, what is that great flavor?" I like subtle spice - the dishes where you don't 'tear up' and start yelling for a fire extinguisher for your mouth!  This dish delivers lots of great tasting vegetables in a lightly spiced Asian based spiced sauce. You can substitute in any protein you'd like in place of the chicken, or even leave out protein and just use vegetables.  We usually grill chicken and I make sure to hold out a decent cup worth to make this dish the next night.  Lo Mein's are very versatile - stick to keeping the sauce the same but, switch up everything else and it all still comes together nicely!  
~Enjoy! Diane 

Spicy Chicken & Lo Mein 

Ingredients:
8 ounces lo mein egg noodles *or spaghetti noodles 
cooking oil (I use olive oil) and a pat of butter 
3 cloves garlic, minced
1 small onion or one bunch green onion, thin sliced
1 sweet bell pepper, thin sliced
1 carrot, thin sliced 
1 can sliced water chestnuts, drained 
3 cups fresh baby spinach 
2 cups chicken, diced

Sauce: 
3 Tablespoons Soy Sauce
3 Tablespoons Hoisin Sauce 
1 teaspoon Toasted Sesame Oil
1 teaspoon Hot Chili Oil or Sriracha
**double the above if you want your lo mein extra saucy. 

 
Directions:

• In a small bowl, whisk together the sauce; set aside.
• Have all vegetables cut and ready to go. 
• In a large pot of boiling water, cook noodles according to package instructions; drain well. Add in a couple shakes of soy sauce and a small pat of butter to prevent sticking.  Set aside, keeping warm. 
• Heat one Tablespoon cooking oil and a small pat of butter in a wok over high heat.
  
• Add in vegetables, stirring frequently, about 3-4 minutes. Add in garlic and spinach the last minute, stir until spinach has wilted and garlic heats through. Add all to pot with noodles. 
• Add a little more oil and butter to wok or skillet.
• Pat the chicken dry, then salt & pepper. Over high heat add chicken to wok. Let chicken cook on one side, then flip over and let cook some more.   Lower heat to medium high and add in the sauce once chicken is cooked through, stirring constantly - coating the chicken in sauce. 
  
• Add cooked chicken and sauce to pot with vegetables and noodles. 
• Gently toss to combine.
• Serve immediately.

* lo mein noodles usually come in a 10 oz package.  I prepare/cook all the noodles but, add just about 3/4 of the cooked noodles to this dish (I use the rest for lunch the next day chopped up and mixed into chicken salad - yum!)  You can substitute spaghetti or thin spaghetti noodles if you cannot find egg lo mein noodles. 

Recipe Updated: July 18. 2023 
Photos & Recipe by: Diane Baker for Canning and Cooking at Home  

Noodles added to wok to be mixed in with chicken/veggies and adding sauce for final plating...

Ready to eat!