Does anyone have the recipe for Hunan Chicken Lo Mien?

We had a Hunan Chinese resteraunt in town that has closed down. We have several other chinese resteraunts in town but none come close on this recipe. Please helpDoes anyone have the recipe for Hunan Chicken Lo Mien?
Makes 4 Servings





Serving Size: 10 ounces





Ingredients:





3 boneless, skinless chicken breasts


1/2 pound snow peas


1 cup carrots, cut julienne style (thin sticks)


1 1/2 cups cooked spaghetti, break in half before cooking


2 teaspoons cornstarch


1 teaspoon sugar


2 teaspoons water


1/3 cup fat-free and reduced sodium chicken broth


1 tablespoon soy sauce


4 cloves garlic, finely chopped


2 teaspoons fresh gingerroot, finely chopped





Directions:





Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.





Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, add vegetables and pasta and continue to cook another 2 minutes.Does anyone have the recipe for Hunan Chicken Lo Mien?
INGREDIENTS


8 ounces uncooked spaghetti


1/4 cup vegetable oil


1 pound cooked chicken, shredded


2 cups fresh sliced mushrooms


1 cup shredded carrots


1/2 cup sliced red bell peppers


1 onion, chopped


2 cloves garlic, minced


2 cups fresh bean sprouts


1/2 cup chopped green onions


1 tablespoon cornstarch


1 cup chicken broth


1/4 cup hoisin sauce


2 tablespoons honey


1 tablespoon soy sauce


1 teaspoon grated fresh ginger


1/4 teaspoon cayenne pepper


1/4 teaspoon curry powder








DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Heat oil in a large wok or saute pan. Stir fry cooked chicken, mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.


Add cooked spaghetti, and toss. Serve immediately.





Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers
Lo mein recipe


1/4 cup soy sauce


1/2 cup seasoned rice vinegar


2 tablespoons vegetable oil


1/2 teaspoons garlic powder


1/2 teaspoon ground ginger


1 pound boneless, skinless chicken breasts, cut in thin strips


2 tablespoons vegetable oil


1 1/2 cups small broccoli flowerets (fresh or frozen)


1 large onion, cut into wedges


1/2 small red bell pepper, cut in thin strips


1/2 small yellow bell pepper, cut in thin strips


8 ounces fresh mushrooms, sliced


1 cup cold water


2 tablespoons cornstarch


1 teaspoon chicken base or bouillon


1/2 pound spaghetti or linguine, cooked


In a medium bowl, combine first five ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator. In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender. In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.





Makes 4 to 6 servings.
I don't see why you couldn't sub white meat chicken for the beef.....








Beef Lo Mein





1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices


3 tablespoons soy sauce


2 tablespoons Chinese rice wine or dry sherry


2 teaspoons cornstarch


2 tablespoons oyster sauce


1/2 teaspoon sugar


1/2 pound fresh Chinese egg noodles, lo mein noodles


1 tablespoon sesame oil


4 tablespoons oil, divided


2 carrots, cut julienne


8 leaves Chinese cabbage, cut in crosswise shreds


1 small 4 ounce can sliced mushrooms, drained





Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside. Heat 1 tablespoon oil in a wok. Add carrots and stir fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir fry 1 minute longer. Remove. Heat another tablespoon of oil in the wok. Add beef mixture and stir fry until browned, about 2 minutes. Remove. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables and beef. Add sauce and stir fry to mix well.
try this one





CHICKEN CHOW MEIN





3 tablespoons oil


2 cloves garlic - minced


2 small chicken breasts, boneless


8 mushrooms - sliced


2 stalks celery - cut into strips


1/4 cup bamboo shoots - sliced





Seasoning Sauce:





chicken bouillon cube - dissolve 1


1 tablespoon soy sauce


2 tablespoons dry sherry


1 tablespoon cornstarch


5 ounces chow mein noodles





Note: Warm chow mein noodles in 325 degree oven for 5 minutes.





Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side.





Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Re-stir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat. Serve with chow mein noodles.


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Basic Lomein





4 Dried black mushrooms


1 cup Roast pork


1/2 cup Celery


1 cup Chinese cabbage


1/2 cup Bamboo shoots


1/2 cup Bean sprouts


6 Snow peas


2 Slices fresh ginger root


1 Garlic clove


2 tb Oil


1 tb Sherry


1/2 cup Stock (chicken)





Soak dried mushrooms. Slice roast pork, celery, cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. Heat oil. Add ginger root and garlic; stir fry to brown lightly. Add pork and stir fry a few times. Then add in sherry to blend. Add all vegetables except snow peas and stir fry 1 minute


more. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with tossed noodles.





Variations:


Substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp.





To cook noodles:


Prepare boiling water with a little salt. Add


noodles and cook until barely done. Drain and rinse with cold water to stop cooking. Separate noodles with a fork, then toss them with a


little sesame oil or peanut oil and set aside until they are ready to go into your stir-fry for the final heat. You will want about a pound


of noodles for the above recipe.





This recipe is simply a guideline for a dish that can be varied in a thousand ways!\





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YOGI WINGS





2 tablespoons paprika


3 tablespoons cayenne


5 tablespoons fresh ground black pepper


6 tablespoon garlic powder


3 tablespoon onion powder


6 tablespoon salt


2 1/2 tablespoons dried oregano


2 1/2 tablespoons dried thyme


2 tablespoons Chinese five-spice powder


50 chicken wings (with tips removed and split at center joint)





Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours.





Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference.





Yield: 8 servings


Prep Time: 2 hours 30 minutes


Cook Time: 45 minutes





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