Here’s how to make Jet Tila’s Easy Lo Mein Noodles – Daily News

Los Angeles-born celebrity chef-restaurateur Jet Tila is a talented teacher. The son of Thai parents who immigrated to the United States, Tila reveals all the essential steps of food preparation during cooking sessions on his Food Network show, “Ready, Jet, Cook.” He gives helpful tips along the way and tells stories related to his delicious Thai and Chinese dishes.

His Lo Mein noodles are delicious. Once all the ingredients are assembled, this irresistible dish cooks in just minutes. The dish centers around fresh egg noodles. In the market, they are found refrigerated, often labeled “lo mein noodles”, “egg noodles” or “pancit noodles”. Unfortunately in my local supermarket they no longer carry fresh egg noodles, but fresh Japanese Yaki Soba noodles. They are well packaged and come with little sachets of sauce. I’ve found that they work great for Tila’s Easy Lo Mein, but they tend to stick together and require breaking apart in the heat of the pan using two forks – some of them break but that doesn’t seem to matter. The sauce packets that come with them in the package can be thrown away or used for another dish.

Tila’s Easy Lo Mein Noodles

Yield: 4 servings

INGREDIENTS

Sauce:

1/4 cup chicken broth

3 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon of cornstarch

1 teaspoon Asian-style toasted sesame oil

Noodles:

3 tablespoons of vegetable oil

4 teaspoons minced fresh ginger

2 teaspoons minced garlic

1/2 pound boneless, skinless chicken breast or thighs, sliced ​​into bite-size pieces

2 to 3 cups fresh egg noodles

1/2 medium-sized peeled carrot, cut into thin strips (julienne style)

1/4 pound baby bok choy, bottom removed 1 inch, cut diagonally into strips

Garnish: 3 green onions, cut into 1/2-inch pieces diagonally

DIRECTIONS

1. Before you start cooking, prepare all the ingredients for use.

2. Sauce: Combine broth, oyster sauce, soy sauce, cornstarch and sesame oil; put aside.

3. Noodles: Heat a large, deep skillet over high heat and add oil. When the oil is hot, add the 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 the sauce and pour it into the pan, forming a thin stream over the entire surface of the noodle mixture; mix and stir to incorporate the sauce into the ingredients.

5. Continue cooking until the chicken is cooked through and the sauce begins to bubble and thicken. Transfer to a serving dish and garnish with green onions.

Source: Food Network, courtesy of Jet Tila

Award-winning food writer Cathy Thomas has written three cookbooks, including 50 Best Plants on the Planet. Follow her at @CathyThomas Cooks.com.