Jet Tila’s Easy Lo Mein Noodles are cooked with chicken, carrots, green onions and baby bok choy and seasoned with fresh ginger and minced garlic. Los Angeles-born celebrity chef-restaurateur Jet Tila is a skilled teacher. The son of Thai parents who immigrated to the United States, Tila reveals every essential step in the preparation of dishes in cooking sessions on his Food Network show, “Ready, Jet, Cook.
His Lo Mein Noodles are a delight. Once all the ingredients are assembled, the irresistible dish cooks in just a few minutes. The dish centers on fresh egg noodles. In the marketplace they are found refrigerated, often labeled “lo mein noodles,” or “egg noodles,” or “pancit noodles.” Sadly, at my local supermarket, they no longer stock fresh egg noodles, but they carry fresh Japanese Yaki Soba noodles. They are tightly packed and accompanied by small sauce packets.
3. Noodles: Heat a deep large skillet over high heat and add oil. When oil is hot, add ginger and garlic; cook stirring frequently until lightly browned and fragrant, about 20 seconds. Stir in chicken and cook, stirring occasionally, until chicken is halfway cooked, about 1 1/2 minutes. 4. Add noodles, carrots and bok choy and cook until tender, about 1 to 2 minutes. Stir sauce and pour it into the pan, making a thin stream over entire surface of noodle mixture; toss and stir to incorporate sauce into ingredients.
5. Continue to cook until chicken is cooked through, and the sauce starts to bubble and thicken. Transfer to a serving platter and garnish with green onions.Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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