Lo Mein is a noodle dish with a delicious sauce. This variation on the typical Chinese takeaway recipe uses shredded chicken, but you can easily substitute duck, beef, pork or even tofu. So delicious!

City Wok Lo Mein Salad
Recipe type: Salads and Dressings
Serves: 4
  • Peanut Sauce:
  • 3 Tablespoons soy sauce
  • 3 Tablespoons light soy sauce
  • 3 Tablespoons Chinese rice wine
  • 3/4 Cup vinegar
  • 3 Tablespoons creamy peanut butter
  • 3 Tablespoons chunky peanut butter
  • 1 Tablespoon Asian chile sauce
  • 3/4 Tablespoons sesame oil
  • Salad:
  • 6 ounces lo mein noodles
  • 3 1/2 Cups bean sprouts; rinsed, dried
  • 1 large carrot; thinly sliced
  • 2 green onions; sliced
  • 2 Tablespoons toasted sesame seeds
  • 1 boneless skinless chicken breast; cooked, shredded
  1. For the Peanut Sauce: Combine soy and light soy sauces, rice wine, vinegar, creamy and chunky peanut butters, chile sauce and oil until thoroughly blended. (Makes 1 Cup)
  2. For the Salad: Cook noodles in boiling water according to package directions, about 3 minutes. Drain and chill.
  3. Combine bean sprouts, carrot, green onions, sesame seeds, chicken and chilled noodles in large bowl. Add Peanut Sauce and toss, breaking noodles up a bit as you stir.
This recipe yields 4 servings.

Each serving: 522 calories; 1,468 mg sodium; 49 mg cholesterol; 18 grams fat; 61 grams carbohydrates; 31 grams protein; 2.85 grams fiber.

NOTES : Recipe from City Wok in Palm Desert

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