It has been an age since I did a Friday fakeway stir fry here on Krumpli, no idea why really I guess I have just been distracted by other stuff… So here we are chicken lo mein! One of the most popular Chinese takeaway recipes and just like most Chinese takeaway recipes they vary greatly, my version goes heavy on carrots and onions to really pad out a dish that uses just a little chicken.
I’ve always been a little confused about the difference between a chow mein and a lo mein, you see I am aware that a chow mein has ‘crispy’ fried noodles where as a lo mein has soft noodles typically added at the end of the cooking process.
So why the confusion I hear you ponder, well I have eaten probably a hundred or so chow mein dishes from Chinese restaurants and takeaways across the UK and indeed Europe and never once has my chow mein come with crispy noodles.
So as I ponder my confusion, I draw the conclusion that I really don’t care, and whether it is this chicken lo mein or my mushroom chow mein the confusion is in the name alone. This dish is definitively not confused in flavours, and so long as you do all the prep work ahead of schedule there is definitely no confusion in the cooking…
This thing cooks in 10 minutes flat, so make sure you chop all the veggies before you go anywhere near the stove. Whilst we are on the topic of chopping, I threw away my mandolin last week, a beast I have a ‘complicated’ relationship with, it is a serious times saver but it is also a spitting snarling beast in the kitchen and it scares the snot out of me.
It just got a little old in the tooth, the blades on some of the plates had become dull and the safety guard really was not worth having, so these veggies were all chopped by hand for this chicken lo mein and prep work still only took me 15 minutes!