Sweet Chili & Sesame Beef Lo Mein with Snow Peas & Cabbage

Sweet Chili & Sesame Beef Lo Mein

with Snow Peas & Cabbage

30 MIN
+$1.95/serving 4 Servings
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    From the Test Kitchen

    In this dish, we're bringing together savory beef, tender noodles, and crisp vegetables with an umami-rich blend of soy glaze, sesame oil, vinegar, and sweet chili sauce. A garnish of roasted peanuts finishes it off with a bit of crunch in each bite.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Sweet Chili & Sesame Beef Lo Mein with Snow Peas & Cabbage
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
    • 4 Scallions
    • 2 cloves Garlic
    • ½ lb Green Cabbage
    • ¼ cup Sweet Chili Sauce
    • ⅓ cup Soy Glaze
    • ½ lb Snow Peas
    • 2 Tbsps Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Sesame Oil
    time-saving
    tips & techniques
    Prepare the Ingredients & make the sauce
    1 Prepare the Ingredients & make the sauce

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/4 cup of water.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    3 Cook the vegetables

    To the pan of reserved fond, add the halved peas, sliced cabbage, chopped garlic, and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat.

    Cook the noodles
    4 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    To the pot of cooked noodles, add the cooked vegetables and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid has reduced in volume and the noodles are thoroughly coated and combined. Turn off the heat; stir in the cooked chicken. Serve the finished noodles garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the Ingredients & make the sauce
    1 Prepare the Ingredients & make the sauce

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/4 cup of water.

    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the chicken
    Cook the vegetables
    3 Cook the vegetables

    To the pan of reserved fond, add the halved peas, sliced cabbage, chopped garlic, and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Turn off the heat.

    4 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Cook the noodles
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    To the pot of cooked noodles, add the cooked vegetables and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the liquid has reduced in volume and the noodles are thoroughly coated and combined. Turn off the heat; stir in the cooked chicken. Serve the finished noodles garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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