Ginger Lo Mein

.

Mueller's Vermicelli
Rate this Recipe!

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

Ingredients

  • 16 oz Mueller's Vermicelli
  • 2 Tbsp vegetable oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 carrots, sliced
  • 1/2 medium red or green bell pepper, coarsely chopped
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 3 Tbsp grated fresh ginger
  • 1 1/4 cups chicken broth
  • 1/4 cup soy sauce
  • 4 tsp cornstarch
  • 4 green onions, sliced
  • 2 Tbsp minced fresh cilantro
  • Pepper, to taste

Directions

  1. Cook pasta according to package directions; drain.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until browned. Add carrots and bell pepper and cook, stirring frequently 4 minutes. Add mushrooms and cook, stirring frequently 3 to 4 minutes or until mushrooms are tender and chicken is fully-cooked. Stir in garlic, ginger, and pepper and cook, stirring occasionally, 30 seconds.
  3. Combine chicken broth, soy sauce and cornstarch; pour into chicken and vegetable mixture in skillet and cook, stirring constantly, until bubbly and slightly thickened.
  4. Place cooked pasta in a large serving bowl. Pour chicken and vegetable mixture over pasta. Add green onions and toss to combine. Garnish with cilantro.

Product Locator


Discover New Recipes -

Advanced Search Options