Back To The Chinese Food

Right so we go back to Chinese food and Chicken Lo Mein. Lo Mein, Chow Mein, what's the difference? To be honest I had no idea and had to use google to find out. You've got to love google, you can find out almost anything on there! Turns out Lo Mein is "tossed" noodle while with Chow Mein, the noodles are fried, I'm sure all you foodie types out there knew that already, right? I didn't and now I feel as though I have learnt something new, expanded my foodie knowledge and can now impart that on the world..... Because that news to shout home about (yet more sarcasm).

Chicken Lo Mein

1 cup cooked chicken

8oz egg noodles

1/2 cup sliced mushrooms

2 tbsp oyster sauce

1 tbsp soy sauce

1 tsp sugar

1 tsp Chinese rice wine or dry sherry

1/2 cup water

2-3 tbsp EVOO

4 cabbage leaves shredded

1/4 tsp salt

1/2 cup mung bean sprouts

1. Cut the chicken into thin slices, boil the noodle according to package directions and drain thoroughly.

2. In a bowl, mix together the oyster sauce, soy, sugar, rice wine and water, set aside for later.

3. In a preheat wok or skillet add 2 tbsp of oil, when the oil is hot but not smoking, add the cabbage, stir-fry until they are a vibrant green colour and tender.

4. Next put the mushrooms in the wok, stir then add the bean sprouts, and the sauce, bring to a boil and turn down the heat a little, next add the chicken and the noodles, mix thoroughly and serve piping hot.