Golden Lo Mein Noodles &Amp; Rice Wine Vinegar Supper with Weeknight Comfort

Get ready for a fun and interactive dinner where everyone can build their own perfect bowl! This sweet soy-glazed chicken and noodle bowl features tender dark meat chicken in a sweet and spicy glaze, served over springy ramen noodles with roasted broccoli. The real magic comes from the lineup of toppings: tangy quick-pickled cucumbers, crispy fried onions, crunchy peanuts and fresh scallions.

This recipe is designed for customization-set out all the components and let each person create their ideal combination. It’s a great way to please a crowd and makes weeknight dinner feel like a special event.

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Ingredients

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.
2. In a small bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt and as many chili flakes as you like; set aside to pickle. TIP: Divide cucumber and pickling liquid between two small bowls; add chili flakes to one bowl and keep the other mild.
3. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain, then toss with a drizzle of oil to prevent sticking; set aside.
4. While noodles cook, open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; cook, undisturbed, until lightly browned, about 2 minutes. Break up chicken and continue to cook, stirring occasionally, until browned and cooked through, 2-4 minutes. Stir in sweet soy glaze, chili sauce and ¼ cup water (½ cup for 4 servings). Continue to cook until sauce has reduced slightly, 30-60 seconds.
5. Meanwhile, place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 3-4 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
6. Serve noodles, chicken, broccoli, pickles (draining first), crispy fried onions, peanuts and scallion greens family style for everyone to make their own noodle bowls!

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful.

What can I use instead of lo mein noodles?

Ramen noodles, udon noodles or even spaghetti work well as substitutes.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chicken and noodles in a pan with a splash of water.