Lo mein is made with wheat noodles, so you can get a great result with any long, thin noodle you have on hand: spaghetti, linguine or even a package of dry ramen. Cooking the noodles in the slow cooker allows them to soak up more of the dressing, resulting in a deeply flavorful noodle. I use chicken, instead of pork or beef, for a lighter flavor that lets the sauce be the star.
Pro tip: This recipe also works with pork shoulder or beef chuck. If you choose beef, thinly slice instead of shredding in step 3.
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Slow Cooker Lo Mein
6
10 minutes
3 hours, 30 minutes
3 hours, 40 minutes
2 pounds boneless, skinless chicken breasts
2 teaspoons sesame oil
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
½ cup chicken broth
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, peeled and minced
3 green onions, thinly sliced
½ pound sliced white mushrooms
¼ head shredded cabbage
2 medium carrots, peeled, julienned
12 ounces ramen noodles or your favorite Asian-style noodle
Set chicken breasts in the bottom of a 6-quart slow cooker. Add sesame oil, soy sauce, oyster sauce, honey, chicken broth, ginger and garlic. Stir to combine.
Cover and cook on high for 3 hours.
Remove chicken breasts and shred with two forks, set aside.
Add green onions, mushrooms, cabbage, carrots and noodles to the slow cooker. Stir thoroughly.
Cover and cook for an additional 30 minutes, or until noodles are fully cooked and vegetables are tender. Stir in shredded chicken and serve.
Tip: For a more al dente noodle cook noodles separately accordingly to package. Then add in at the end after vegetables are fully cooked.
