🎼 Perfect partnerBeef Lo Mein
🥡 ⏱️ 45 min
Oven + stovetop — no fighting over heatShares 10 ingredients (mushroom, garlic, noodle)
👨🍳 Instructions
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Immersive step-by-step Cook Mode with timers.
1
In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil
2
Add the thinly sliced chicken and simmer until just cooked through
3
Add the noodles, stir, then cover and remove from heat
4
Chop all the veggies and place in serving bowls
5
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce
6
Ladle the scalding hot soup over the veggies and let them sit
7
Mix and enjoy
🎉
You're all done!
Enjoy your chinese chicken hot pot recipe — and don't forget to share.
Swaps, storing and making ahead
Good to know
Swaps
- No bean thread noodles? Rice noodles or vermicelli work in a similar amount.
- No bok choy? Use another leafy green like napa cabbage in the same amount.
- No mung bean sprouts? Thinly sliced cabbage adds a similar crunch in this broth.
Storing it
Store leftover broth, chicken and veggies in an airtight container in the fridge for up to 2 days since it contains noodles; reheat on the stove until steaming hot.
Making it ahead
The broth can be made and refrigerated up to a day ahead, and the veggies can be chopped and stored in the fridge until ready to serve.
Notes by Meez Magic, written for this recipe. Use your judgment.
Per serving (1 bowl)
Nutrition
- Calories
- 408 kcal
- Protein
- 23 g
- Carbohydrates
- 35 g
- Sugar
- 7 g
- Fiber
- 2 g
- Fat
- 19 g
- Saturated fat
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 1190 mg
As published by aspicyperspective.com. Meez doesn't calculate nutrition.
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