Crock pot Lo Mein
So tasty, we forgot to take a picture! Adapted from lifemadesweeter.com
- 1 lb chicken, cubed
- 14 ounces package of fresh Lo Mein noodles or cook 4 ounces of dry noodles
- 2 cups frozen veggie mix, ie stir fry mix, etc
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)
- 2 teaspoons of soy sauce
- 1/4 teaspoon of sesame oil
- 1/2 teaspoon of corn starch
- 1/2 cup chicken broth
- 1.5 – 2 Tablespoons fish sauce
- 1 Tablespoon soy sauce
- 2 teaspoons of honey
- 1 teaspoon of sesame oil
- 1/2 Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
- 1/2 teaspoon crushed red chili flakes (optional
- 2 tablespoons cornstarch
- 1/4 cup of water
- In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
- Brown chicken in a skillet and set aside. You can cook the chicken in your crock pot, but I like the texture of the sear better.
- Put veggie mix, ginger and garlic in the crock pot. Put chicken on top.
- Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
- 10 minutes before serving, turn slow cooker to high heat, add the pre-cooked fresh or cooked dry noodles using tongs or chopsticks to combine all the ingredients making sure to coat the noodles with sauce.
- Right after the noodles have been added to the slow cooker, in a small saucepan, whisk cornstarch and water until combined. Transfer to stove top and bring to a boil over medium heat and reduce to simmer allowing slurry to thicken. Toss into slow cooker and stir into sauce and ingredients with a wooden spoon. Allow all the ingredients and sauce to sit and heat through for 5 – 10 more minutes.
Cook on low for 1.5 – 2 hours, stirring occasionally to distribute the sauce evenly.