Spaghetti Chitarra Lo Mein
Try this Ethnic dish with our Spaghetti. SKU # 16108
Ingredients
- 12 oz Spaghetti alla Chitarra Nests 16108
- 3 TBSP Vegetable Oil
- 1 lb. Chicken breast or Thigh ½ slices
- 3 Stalks celery sliced ½”
- ½ Onion ½” julienne slice
- ½ Cup shredded carrot
- 1 Cup Shitake Mushroom sliced
- 2 Eggs
- 2 Cloves garlic roughly chopped
- 2 TSP Sesame oil
- ¼ Cup Soy Sauce
- 2 TSP Corn Starch
- 1 TBSP Mirin
- 1 TBSP Brown Sugar
- 1 TBSP Sesame Seeds
- ¼ Cup Scallions sliced
- Salt & Pepper
Instructions
- In a bowl, combine soy sauce, sesame oil, corn starch, mirin, brown sugar, sesame seeds and 1 TBSP sliced scallions. Blend and set aside.
- Bring a large pot of water to boil. Cook pasta nests per instructions, about 75 seconds. Remove from water and cool in cold water. Keep cold, set aside.
- Heat 1 TBSP oil in a large sauté pan on medium/high heat. Crack the eggs into the pan and quickly scramble. Once cooked all the way through, remove the eggs from the pan.
- Add another 1 TBSP oil to the pan on medium/high heat and cook the chicken slices. Season with salt and pepper as they cook. Once cooked fully, remove the heat and put aside.
- Add 1 TBSP oil to the pan on medium/high heat. Add the onion, celery, carrot & mushrooms. Cook until the vegetables start to get color and just start to become tender, but still have a crunch.
- Add back the chicken and the eggs. Add the noodles. Add half the sauce made in step 2. Quickly move the ingredients around to cover all the ingredients in the sauce. Once just about finished add the last splash of the sauce and cook another few seconds. The sauce should thicken and become glaze-like.
- To plate, evenly divide the mixture between bowls and top with sliced scallions.
Notes
- Use different proteins in place of chicken such as sliced beef or shrimp.
- Add other vegetables such as broccoli, peppers, snow peas, bamboo shoots etc.
Tried this recipe?Let us know how it was!