Emulsifier Free Maple Chicken Lo Mein

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the noodles

8 oz dried rice noodles (lo mein–style, medium width)
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For the chicken

1 lb boneless, skinless chicken breasts or thighs, thinly sliced against the grain
1 tsp cornstarch
1 tsp tamari

For the sauce

3 tbsp tamari
1 tbsp sesame oil
1 tbsp maple syrup
1 tsp rice vinegar
1 tsp cornstarch

For the stir-fry

2 tbsp garlic-infused oil, divided
2 medium carrots, peeled and julienned or cut into thin matchsticks
1 medium red bell pepper, thinly sliced
2 cups baby bok choy, halved lengthwise
4 scallions, green tops only, thinly sliced
1 tsp fresh ginger, grated
¼ tsp white pepper

For serving

1 tsp sesame seeds (optional)

Instructions

1
Cook the rice noodles in a large pot of boiling water according to package directions until just tender with a slight chew, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and toss with a small drizzle of sesame oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the 3 tbsp tamari, sesame oil, maple syrup, rice vinegar, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set the sauce aside.

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