Cashew Chicken Lo Mein
INGREDIENTS
- 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
DIRECTIONS
- Cook the noodles in a medium size pot of boiling water for about five minutes. Drain and cover to keep warm.
- Cook chicken in pan with fat-free cooking spray. Shred.
- Heat the oil in a Wok or large skillet over medium-high heat.
- Add vegetables, garlic and ginger and cook for two minutes, until the vegetables start to cook.
- Add shredded chicken and black bean sauce and cook for two minutes, until hot.
- Remove the pan from heat and stir in the cilantro.
- Divide noodles into four equal portions and spoon over each serving 1/4 of the chicken mixture.
- Sprinkle nuts over top.
- Calories 525 (19% from fat)
- Fat 11 gram
- Sodium 574 mg.
- Carb. 69 gram
- Fiber 4 gram
- Protein 38 gram
- Makes: 4 servings