1 lb chicken breast, cut into 1 inch cubes
6 cups chicken broth
2 tbsp red curry paste
1 red bell pepper, thinly sliced
3 medium carrots, peeled and sliced
3 green onions, chopped
2/3 cup frozen peas
1/2 cup mushrooms
1 – 2 leaves kale, torn
1 package lo mein noodles (12 oz)
1/4 cup chopped cashews (optional)
- Add everything but lo mein noodles and chopped cashews to a large pot. Bring contents to a boil. The chicken is raw at this point…don’t worry it’ll cook to perfection!
- Boil covered for about 10 minutes. Uncover and simmer for 15 minutes, until some of the broth has absorbed.
- Add lo mein noodles and bring the pot back to a boil. Turn to medium heat, and cook until the broth is absorbed and the noodles are tender. Stir often so the noodles don’t stick together.
- Mix in chopped cashews, or serve on the side.
I love Chinese food and crave it way too often rely on ordering take out. This was my first attempt at lo mein, and I am happy to report that it was a success. This chicken lo mein was incredibly easy to make, and only required one pot making for very easy clean up! The curry paste gave it a very subtle heat, and the chopped cashews added just a touch of crunch. For vegetables I just used what I already had in my refrigerator. Like kale, which I’d never used before. The Husband actually got the kale for our tortoise, who wouldn’t touch it. I’m happy I threw it in because it added a great texture that I love! Happy cooking!