Noodles, veggies, and leftover roast chicken all in one bowl? This is my kind of jam! Not only is this dish packed with flavor, but it is also easy on the wallet.
When reading the recipe, you might think that 3/4 cup of soy sauce is too much. Trust me, it is not. It is the main seasoning agent, so salt is not needed in this recipe, but make sure that you use low-sodium soy sauce. The soy sauce is the base of the "sauce" that, once cooked until thick, is divided in half. Half of the sauce is mixed with water for the noodles to bathe in, and the other half of the sauce is used to toss all of the goodness together. Yum!
The original recipe called for a 1-pound bag of coleslaw mix, but I am not a fan. There is something off-putting to me in the color and smell. So, I take a few extra minutes to shred some cabbage on a mandoline. Having said that, feel free to use the coleslaw mix if you are short on time. The carrots, however, I do buy pre-shredded 😊. I also like to add mushrooms for a savory umami flavor that helps balance the sweetness of the added sugar. Choose which ones you prefer. I have used white, Baby Bella, and Shiitake with great reviews. (Still short on time? Buy them pre-sliced.) I sauté the mushrooms with white and light green parts of the scallions and season them with sesame oil for another layer of flavor.
Garnish the Lo Mein with slices of scallion greens and toasted sesame seeds (optional, but good). Then hit it with some Sambal Oelek for a "fake-out take-out" meal! Happy cooking!
