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Lomein with Chicken


My wife had the brilliant idea of tossing juillened vegetables into hot noodles and letting them rest for 5 minutes with no cooking. Voila... you end up with a super crispy veggie & noodle dish with lots of flavor. It uses our home made hoisin sauce which has a nice pea-nutty flavor, almost like Thai Sauce. the second photo is of the vegetable after they are prepared and before you toss them into the noodles. You can also substitute almost any meat you like; beef, pork and shrimp. Check out the leftover suggestion we put at the end.


1 cup our Hoisin sauce (see our recipe)
4-6 chicken thighs, boneless & skinless
1 1/2 cups of shredded cabbage
4-6 green onions bias cut
1 carrot juillened into small sticks
1 cup pea pods juillened
12 oz thin spaghetti noodles

  1. Place bonless/skinless chicken thighs into a zip lock bag with the hoisin sauce. Marinade overnight.
  2. Prepare the vegetables, making sure they are approximately the same size, to ensure even cooking.
  3. Remove the thighs (seserve the sauce) and bake in the oven for 30 minutes on 350.
  4. Once done slice chicken into slices.
  5. Use the left over marinade/sauce and cook in a small sauce pan on a low boil then reduce heat to just keep it warm.
  6. Cook the thin spaghetti until done and drain.
  7. Once well drained add the vegetables and sliced chicken along with the sauce stir well and cover. If you need  a little more sauce simply add a little teriaki sauce, chicken broth or soy sauce. Let it rest for 5 minutes before serving.
  8. Leftover suggestion. Simply put a serving cold from the refrigerator into a hot pan with a little sesame oil and fry until it begins to brown then flip over and you have a wonderful Pan fried Noodle!



BrianDonnaMcBride's picture

Our latest creation is not only tasty and healthy but easy too!


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