Any ingredients will work in this filling soup! Instead of red bell pepper, try adding carrots; additional garlic is no problem! I’m a big cilantro fan! Whatever vegetables you choose, they will all be delicious and sure to satisfy the palates of your family. In our home, I leave a bottle of our preferred spicy sauce out for guests who enjoy spicing up their tortilla soup. Monterey Jack cheese and tortilla chips are used as garnish.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves – cut into thin strips
- 5 teaspoons white sugar, divided
- 3 tablespoons rice wine vinegar
- ½ cup soy sauce, divided
- 1 ¼ cups chicken broth
- 1 cup water
- 1 tablespoon sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 (12 ounce) package uncooked linguine pasta
- 2 tablespoons vegetable oil, divided
- 2 tablespoons minced fresh ginger root
- 1 tablespoon minced garlic
- ½ pound fresh shiitake mushrooms, stemmed and sliced
- 6 green onions, sliced diagonally into 1/2 inch pieces
Instructions
- In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 5 g |
| Protein | 38 g |
| Saturated Fat | 3 g |
| Sodium | 1877 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
3/10/22 First time in my 60+ years that I have used Shiitake Mushrooms. This is one of the best Asian dishes I have ever made. Fun to make, could not stop eating this meal. YUMMY!!!!!!
Recipe was good. I followed the suggestion about adding oyster sauce. We also added the tiny corn and bamboo shoots as well. It tasted good
The directions are a little confusing; I had to read a couple times to make sure I was on track but I think I got it! Made exactly as written except used lo Mein noodles instead of linguine. If I could do again, I would add some minced white onions and a bag of coleslaw cabbage to step 4 to make “heartier.” I will also consider adding a TBLS of oyster sauce to step 3. Overall, really good (as written!) and plan to make again with some slight modifications! While I love Chinese takeout, I love making my own (and more of it)! Pinned to repeat soon! Thank you!!
Full of flavor, very tasty.
Made it for my sister. Loved it.
This recipe is actually how we found out that my fiancé is allergic to Ginger, so the second time I made it, I left the Ginger out and it was actually better without the Ginger. We realized it gave a weird taste, or maybe we just don’t like ginger hahaha. But after taking out the ginger this recipe was AMAZING!! Will make again!!
I substituted the water for 2 tbs Oyster sauce and 1 tbs Hoisin sauce.
Delish! This was my first go and I was very excited about how good it was, and easy to make!
Left out the water completely. Added 2 tbls of oyster sauce to the sauce mix. Also added some broccoli. Very good
I made two mistakes. I used chicken tenders and didn’t cut them and I don’t have a wok. There really should be instructions for using a frying pan. Everything I put in the pan to cook the chicken burned because the instructions said to cook it on high heat. But I’m not giving up. Next time I will cut the chicken into small pieces and cook them on a lower temperature. The chicken was very tender but the pasta tasted burnt, even though it wasn’t.
It’s edible but its not the lo mein you get in a Chinese restaurant. A more apt title would be Soy Sauce chicken with noodles. The soy is overpowering to the point you can barely taste the ginger or other seasonings. I was not surprised however as I wanted to give this a try and didn’t expect much. I wasn’t disappointed. If you want an authentic recipe please go to the standard classic Chinese cookbooks that were published in the eighties and nineties before everything got dumbed down to the point of irrelevance. ANY of those will bear no resemblance to this recipe.
No complaints, I thought it tasted very good! The only changes was to use low sodium soy sauce and added some grated carrots.
I didn’t make any changes for the first time. Should I make it again I might make minor changes so that my gluten, grain, and dairy intolerant sister can eat it as well. Excellent recipe and very delicious
I really enjoyed this. I used spaghetti squash instead of noodles, and it tasted very good.
I’m looking forward to making this again soon
I made this exactly like the recipe & my husband and I thought it was fantastic!
I’ll probably ably make it again. Something was missing though. I think next time I’ll use white pepper instead of black. All of the Chinese recipes I see use white pepper. I always make the recipe as is the first go around.
Good stuff!! I add about a Tbsp of Hot chili sauce. it’s most excellent in Chinese food. Also roll my chicken in cornstarch and flour, makes it extra crispy. Thanks for sharing.
Great recipe, the flavor is as in Asian restaurants. The results were incredible.
This is hands down the best dish. I don’t think I will ever order this out any more. I follow the recipe with the exception I add 1 tbsp of oyster sauce for that authentic taste.
We are inexperienced Lo Mein makers but tried and it turned great!