My kids are obsessed with chopsticks. It all started with pho (which my son refers to as ‘noodle soup’). They were so cute trying to figure out the little wooden chopsticks that I ended up buying them each some super sweet (both awwww sweet and awesome sweet) animal chopsticks – panda for the girl child and monkey for the boy.
The obsession has grown to the point where they’ll use chopsticks for anything with noodles…spaghetti even. And other things. Like carrot sticks. And fruit snacks. And legos…
One chopstick friendly dish they hadn’t tried was lo mein. We don’t order a lot of Chinese because honestly, I can’t control myself around the stuff. I catch a whiff of egg rolls and fried rice and sweet and sour chicken and I’m done. I wake up two hours later with a stomachache, greasy hands and a very guilty conscience. And hungry again (sorry, bad joke – but I had to).
But there’s no reason I can’t make takeout at home, healthier. So decided that lo mein was something I needed to healthify.
And I did.
My version uses whole wheat noodles, lean chicken and tons of cabbage and carrot. I tried to keep the ingredient list short. After all, this is a pantry meal, a go-to meal, an easy fix. And hand to God, I found all the ingredients for this dish lurking in my pantry, freezer or fridge.
Feel free to change up the veggies – celery would work, as would mushrooms or even thinly sliced peppers. And don’t forget the chopsticks!
P.S. My kids LOVED it. As evidenced above.