Asian noodle dish perfect with any protein

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By Jim Bailey

Enjoy this recipe using chicken, steak, seafood or simply a variety of cooked vegetables. As for the pasta used, this is entirely up to you. I have often used just plain cooked spaghetti, fettuccine, angel hair or even chow mein noodles. There is a slight difference between lo mein noodles and spaghetti, but not enough to have you run out and buy one or the other if you have one type at home already.


Any style noodle will do for this lo mein.

1/2 cup soy sauce
1/4 cup apple juice
3 tablespoons cornstarch
3 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon sesame oil, optional
1/2 teaspoon black pepper
2 cups chicken broth
1 tablespoon vegetable oil, divided
8 ounces chicken breast, cut into 1-inch cubes
1/2 small onion, minced
1/2 teaspoon dried ginger
1 teaspoon minced garlic in oil
12 ounces lo mein noodles or spaghetti, cooked


Combine first 8 ingredients in a bowl and whisk well then set aside. In a wok or large skillet over medium-high heat, add half the vegetable oil until hot. Add the chicken and cook 4 to 5 minutes or until done, stirring often. Add the onion and garlic, cooking an additional 2 to 3 minutes, or until onions are tender. Stir in the soy sauce mixture and boil 1 minute. Add the noodles and ginger, continuing to cook and stir a minute or two longer, until everything is cooked together and heated through. Remove to serve immediately.

© The Yankee Chef 2014

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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