{Spicy} Spinach & Chicken Lo Mein

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 cups 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 *
1 tablespoon cooking oil
1 cloves garlic, thin sliced or minced
1 small onion, thin sliced
1 bell pepper, thin sliced
1 carrot, thin sliced 
1 can sliced water chestnuts
3 cups baby spinach or one can of spinach, drained
1-2 cups chicken, cooked & diced

Sauce: 
3 tablespoons soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha
 
Directions:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
• In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
• Heat cooking oil in a large skillet or wok over medium high heat. Add garlic, onions, bell pepper, carrot and water chestnuts. Cook, stirring frequently, until tender and garlic is fragrant, about 3-4 minutes. Add in cooked chicken and spinach until the chicken is warmed through and the spinach has wilted, about 3-4 minutes. (If using canned spinach, drain well and stir/mix into vegetables) 
• Stir in cooked egg noodles and sauce mixture, and 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 Adapted from: The Woks of Life
Photos 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!