Five Spice Chicken Lo Mein to Celebrate National Noodle Day
Tomorrow is National Noodle Day! In honor of this “food holiday” I received this special delivery yesterday…
Believe it or not, that is a unique piece of wall art featuring the Better Recipes logo made entirely out of noodles! How cool is that?!
It was sent over as an official invitation for the Better Recipes readers to join P.F. Chang’s celebrate National Noodle Day with a Twitter party. Tonight from 8-10 EST you can join @PFChangs and follow the hash tag #noodlenight for a chance to win prizes and get the Noodle Day celebration started right. They are launching a new line of noodle entrees to the P.F. Chang’s Home Menu including: Garlic Chicken with Dan Dan Noodles, Pepper Steak with Chow Fun Noodles, Grilled Chicken Teriyaki with Lo Mein Noodles, Firecracker Shrimp with Yakisoba Noodles. You can even enter to win one of their VIP noodle tasting kits, chef-quality skillets to prepare your meal, and a grand prize trip for two to spice up your weekend in Las Vegas! Check out their facebook page for more info.
I decided to kick off National Noodle Day with this fast and flavorful recipe for “Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles.” Chinese 5-Spice powder is an aromatic blend of ground cinnamon, cloves, Szechuan pepper, star anise and fennel. If you are looking for a flavor punch without using a lot of ingredients, definitely keep a jar of 5-spice on hand. It pairs perfectly with chicken as well as the earthy flavors of mushrooms. Serve over lo mein noodles and garnish with sesame seeds!
By the way, don’t forget to enter the blog giveaway this week for a chance to win the amazing Wok Set and accessories! Simply follow this link and leave a comment to win!
1 box Chinese Lo Mein noodles
1 pound thinly sliced chicken cutlets
2 teaspoons Chinese five-spice powder
3/4 pound shiitake mushrooms
1/4 cup vegetable oil
2 tablespoons soy sauce
1 tablespoon Sesame oil
1 tablespoon sesame seeds
Prepare Lo Mein noodles according to package directions. While the noodles are cooking, prepare the chicken.
Sprinkle both sides of the chicken cutlets with the five-spice powder, rubbing it in well. Trim and slice the mushrooms.
Heat 3 tablespoons of the oil in a large frying pan. Add the chicken and cook over medium-high heat until browned and cooked through, about 1 1/2 minutes per side. Remove to a plate, leaving the drippings in the pan.
Heat the remaining 1 tablespoon of oil in the pan. Add the mushrooms and cook over medium-high heat, stirring, until lightly browned and quite tender, about 3 minutes.
Add 2/3 cup water and the soy sauce to the pan. Boil, uncovered, until the sauce is slightly reduced, 1 to 2 minutes. Return the chicken to the pan and heat through.
Toss noodles with sesame oil. Serve chicken over noodles and garnish with sesame seeds. Serves 4.
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