EASY SLOW COOKER CHICKEN LO MEIN NOODLES {CROCK-POT
What dish comes to mind when you think of comfort food? Ours is definitely anything with noodles or pasta. I can’t even begin to choose a favorite from this LIST. Totally the best comfort food!
Along with chow mein and fried rice – Lo Mein is the perfect dish for cleaning out the fridge. It’s a super easy dish to customize. Cook with your favorite veggies and any protein you like.
Beef, shrimp, pork or tofu – you decide!
Season the chicken with salt and pepper then pour sauce over top
Add the veggies and fresh pre-cooked or cooked dry noodles NEAR the end or JUST PRIOR to serving. This will ensure that the noodles will NOT get too soft and mushy.
Use fresh egg noodles or any type of cooked pasta noodles you like. I’ve used fresh egg noodles, spaghetti noodles and linguine noodles. They will all work great!
Switch it up with your favorite vegetables. I used baby bok choy and carrots here and I have also used snow peas, baby corn or bell peppers successfully in the past.
Use pork instead of chicken or extra firm or deep fried tofu like this –> vegetarian version
Wash and chop all the vegetables ahead of time and store in a zip-top freezer bag in the fridge
Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
Make the noodles the day before and store in an air-tight container in the fridge
Weekly meal prep or the leftovers can be packed into lunch containers for the week
Ingredients
Sauce:
Instructions
for full instruction please see : ifemadesweeter.com
Along with chow mein and fried rice – Lo Mein is the perfect dish for cleaning out the fridge. It’s a super easy dish to customize. Cook with your favorite veggies and any protein you like.
Beef, shrimp, pork or tofu – you decide!
Season the chicken with salt and pepper then pour sauce over top
Add the veggies and fresh pre-cooked or cooked dry noodles NEAR the end or JUST PRIOR to serving. This will ensure that the noodles will NOT get too soft and mushy.
Use fresh egg noodles or any type of cooked pasta noodles you like. I’ve used fresh egg noodles, spaghetti noodles and linguine noodles. They will all work great!
Switch it up with your favorite vegetables. I used baby bok choy and carrots here and I have also used snow peas, baby corn or bell peppers successfully in the past.
Use pork instead of chicken or extra firm or deep fried tofu like this –> vegetarian version
Wash and chop all the vegetables ahead of time and store in a zip-top freezer bag in the fridge
Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
Make the noodles the day before and store in an air-tight container in the fridge
Weekly meal prep or the leftovers can be packed into lunch containers for the week
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- salt and black pepper to taste
- 2 cups fresh lo mein noodles or cooked spaghetti noodles
- 2 cups baby bok choy washed and sliced
- 1 red bell pepper seeded, thinly sliced
- ½ cup matchstick carrots
- 2 tablespoons corn starch + 3 tablespoons cold water
Sauce:
- 2/3 cup low sodium chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce can substitute with coconut aminos or tamari
- 3 teaspoons hoisin sauce
- 2 teaspoons honey
- 2 garlic cloves minced
- ½ tablespoon fresh ginger minced
- 1/2 teaspoon red chili pepper flakes optional
- sesame seeds for garnish, optional
Instructions
- Lightly grease 4-5 quart slow cooker with non-stick cooking spray. Add chicken and season with salt and black pepper. In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cover and cook for 1 1/2 - 2 hours on high or 3-4 hours on low, stirring once to distribute sauce evenly.
- Meanwhile, prepare noodles according to package directions and set aside.
- ....................................
for full instruction please see : ifemadesweeter.com
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