Earlier in the Summer, I got a bit of a craving for Chicken Lo Mein. Usually we go to a local restaurant for Lo Mein and other tasty foods, but it was too late in the evening for going much of anywhere. It occurred to me that most everything can be made at home now-a-days. Perhaps there was a simple recipe for lo mein on the internet that I might be able to make. It became quite an obsession with me over the next few days. I finally decided on a recipe on the Pillsbury website ‘Chicken Lo Mein’.

I’ve made this recipe a few times this Summer. I’ve adjusted ingredients for us and it turns out quite well. It’s filling and We really like it.

Here’s my adjustments:
– I leave out the water chestnuts. We tried them with the first batch, but it really didn’t add anything to the meal.
– I use fresh garlic and fresh ginger.
– I’ve used frozen vegetables only once. There wasn’t hardly enough in the bag for 2 servings, so I had to add some other veggies with them. Since that first time, I use fresh vegetables only. It takes a bit longer for prep time, but it’s so worth it.
– The recipe doesn’t call for cauliflower, but it had cauliflower in the pretty photo on the recipe page, so I added it to it. Cauliflower tastes great in this lo mein.
– We use a ‘less sodium’ soy sauce.
– I use linguini noodles. I cook them almost done before adding them in with the ingredients in the pan.
We prefer linguini noodles over the angel hair pasta for this recipe. To us, angel hair pasta is more for spaghetti or alfredo and the like.

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Wishing you all success in finding new to recipes to enjoy!

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