Ramen-Chicken Lo Mein
November 11, 2021
Recipe by Gitty Friedman
Styling and photography by Chay Berger
This supper is quick to make but still encompasses everything you need in a meal. Personalize it with your family’s favorite veggies.
Yield: 3 servings
4 chicken cutlets
2 tablespoons cornstarch
4 tablespoons warm water
¼ cup brown sugar
2 frozen garlic cubes
¼ cup soy sauce
1 28-oz. can La Choy stir-fry vegetables (or frozen stir-fry vegetables)
1 3-oz. package ramen noodles
1½ cups hot water
Cube the chicken cutlets.
In a small bowl, whisk cornstarch and warm water. Add brown sugar, garlic, and soy sauce.
Drain vegetables well. Place chicken and vegetables in a pan, pour sauce over them, and mix.
Cover and bake at 350°F for 45 minutes, mixing once halfway through.
Place ramen noodles in a container with hot water. Allow to sit for about 3 minutes, until soft. Mix with the chicken and vegetables.