Chicken/Veggie Stirfry with Lomein
Sunbird Stirfry Packet – mix according to directions
Welpac chow mein stirfry noodles – prepare according to package directions
1/2 can baby corn (we thought a whole can was just too much)
1-2 carrots sliced thinly on bias
3 chicken breasts thinly sliced on bias (if you can cut them while they're still partially frozen it's much easier to get a thin slice!)
4 handfuls shredded cabbage (remember that cabbage really shrinks down)
½ package of fresh snow peas
1 yellow bell pepper, diced
Small head of broccoli cut into florets
Soy sauce – SanJ
Heat oil in wide-mouthed chef’s pan or wok. Add chicken & stirfry – our chicken was still partially frozen when we added it, so it added a lot of liquid to the pan while cooking. (We decided that next time we should cut the chicken earlier in the day while it was still partially frozen and then allow it to thaw in the fridge and drain or pat it dry before adding it to the pan to forgo the additional moisture.) Once the chicken was cooked we added the carrots, peppers & snow peas…definitely wait to add the snow peas if you make this recipe! They ended up a little on the soggy side L. Feel free to drizzle in a little sesame oil for added flavor. Sprinkle in sesame seeds. Once the carrots have cooked a few minutes, add broccoli, baby corn, cabbage and snow peas. When broccoli is crisp-tender add the stirfry packet (already prepared according to packet directions) – Brad said next time he would also add some additional soy sauce at this point. Add the stirfry noodles, give everything a good toss/stir to get it all coated and transfer to a serving platter. Enjoy!
Noodles definitely came from Wal-Mart. They were also quite yummy plain.