December came and chaos ensued. What is it about December? It’s as if everyone’s too busy to even pause and enjoy. There’s something going on constantly this month and it’s beyond stressful. When is there time to figure out gifts, much less all the baking Shea is begging to do?
I’m not helping my cause, however. We ventured to Kalamazoo tonight for Paw Patrol Live! I wish I could say the experience was all that I’d envisioned, but it…wasn’t. It was multiple trips to the bathroom, hungry tummies, and sheer exhaustion on the way home, resulting in many tears from little Piper. Interestingly, Piper (at 3) enjoyed the show more than Shea (5). I wasn’t expecting that.
We’re back in the groove following vacation, minus the whole dinner routine thing. We’re tried up most evenings this week and last night was a dinner ready in no time – pesto scallops with pesto pasta and broccoli. It doesn’t sound as simple as it was, promise!
Except my house still smells like scallops over 24 hours later. Bleck.
I’m forever expanding my repertoire of quick and easy dinner meals and pasta-based selections almost always make the cut. Don’t all kids LOVE noodles? All moms, too? 🙂
I prepped all the veggies for this meal the night before and it came together even faster. Bulked up on veggies and Sriracha, this lo mein offers big flavor, ample fiber, and enough heat to make it a bit unique. Cut back a bit for anyone needing a bit less heat, or add more if that’s your thing (recommended!).
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 1 Tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 1 tsp olive oil
- 12 oz dry Lo Mein egg noodles
- 1 Tbsp toasted sesame oil
- 1 Tbsp olive oil
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- ½ red onion, sliced
- 3 carrots, matchstick or julienned
- 1 red bell pepper, cut into 2-inch long strips
- 1 green bell pepper, cut into 2-inch long strips
- ½ cup sliced green onions, divided
- 2 cups shredded cabbage
- ¼ cup low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp hoisin sauce
- 2 Tbsp Sriracha
- 1 tsp sugar
- 1 tsp toasted sesame oil
- In a medium bowl, whisk together the soy sauce, cornstarch, and olive oil until well-combined. Add the sliced chicken and toss well to coat.
- Cook egg noodles according to package directions. Drain and set aside.
- Heat sesame oil in a large, deep skillet over medium-high heat. Once hot, add the chicken, discarding any marinade. Cook for 4-5 minutes or until just browned and cooked through; remove to a plate and set aside.
- Return skillet to heat and add 1 tablespoon olive oil. Add ginger and garlic; saute 1-2 minutes or until fragrant and golden. Add onion, carrots, and bell pepper; saute for 4-5 minute or until tender. Add half the sliced green onion and cabbage in the last minute of cooking.
- Meanwhile, whisk together the broth, soy sauce, hoisin, Sriracha, sugar, and toasted sesame oil until well-combined.
- Add cooked lo mein to the skillet and top with the sauce and chicken; toss well to coat and heat through for 1-2 minutes. Serve hot, topped with remaining green onions.