You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, delicious. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
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Videography / Editing by Austin Schargorodski – https://austinschargorodski.com/
1 lb of fresh egg noodles
12 oz (340 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Bhf1r)
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
3 mushroom, sliced thinly
4 oz of snap peas
To make The Sauce
1.5 tbsp of Soy sauce (Amazon Link – https://geni.us/5YFGa)
1 tbsp of dark soy sauce (Amazon Link – https://geni.us/DxB8)
1 tbsp of oyster sauce (Amazon Link – https://geni.us/nmsF8)
1 tbsp Hoisin sauce (Amazon Link – https://geni.us/ZAdyXZk)
1 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Bhf1r)
1/2 tbsp of pure Peanut butter (Amazon Link – https://geni.us/fbVrF)
1/2 cup of water
cut the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. cut the mushroom. cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn’t clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will begin sticking to the wok.
Add the scallions and serve.