Cashew Chicken Lo Mein
  • 8 oz. lo mein or udon noodles (may use lo mein, or fettuccine)
  • 4 tsp. peanut oil
  • 4 cloves garlic, minced
  • Lots of favorite oriental vegetables for stir frying
  • e.g., mushrooms, onions, broccoli, snow peas, diced red pepper
  • 2 tsp. minced fresh ginger root
  • 4 cups shredded roasted chicken
  • (about 2 to 3 boneless /skinless chicken breasts, depending on size)
  • 8 Tbsp. fermented black bean sauce
  • 4 Tbsp. chopped fresh cilantro
  • 4 Tbsp. roasted cashews or peanuts
  1. Cook the noodles in a medium size pot of boiling water for about five minutes. Drain and cover to keep warm.
  2. Cook chicken in pan with fat-free cooking spray. Shred.
  3. Heat the oil in a Wok or large skillet over medium-high heat.
  4. Add vegetables, garlic and ginger and cook for two minutes, until the vegetables start to cook.
  5. Add shredded chicken and black bean sauce and cook for two minutes, until hot.
  6. Remove the pan from heat and stir in the cilantro.
  7. Divide noodles into four equal portions and spoon over each serving 1/4 of the chicken mixture.
  8. Sprinkle nuts over top.
  9. Calories 525 (19% from fat)
  10. Fat 11 gram
  11. Sodium 574 mg.
  12. Carb. 69 gram
  13. Fiber 4 gram
  14. Protein 38 gram
  15. Makes: 4 servings