We have been on a HUGE Chinese food kick lately. We love the flavors and my kids love noodles and rice with anything. Plus I love that I can use up the bits and pieces of stuff from my refrigerator in it.
I had bought two bags of broccoli slaw mix when it was on sale last week. One I used to make broccoli slaw for our Barbecue Sauce Hot Dogs but the other was still sitting in the vegetable drawer. I had to figure out a way to use it so this is where this recipe came from.
It was a HUGE hit. This recipe makes quite a bit. I served it with a small piece of fresh fish on the side and a salad. After four large servings, with seconds for just about everyone, we still had a serving leftover for lunch today. I very rarely eat leftovers but I heated this up and I think it was even better today.
- 1-2 (16 oz.) bags of broccoli slaw – broccoli, carrots, cabbage
- 2 medium onions, cut into 8ths
- 1 cup chicken stock, divided
- 1/2 cup soy sauce (use low sodium or it will be too salty!!)
- 1/4 cup sesame oil
- 1/4 – 1/2 cup House of Tsang – Classic Stir Fry Sauce
- 2 (6 oz.) packages of lo mein noodles cooked 1 minute less than directions
- In a large skillet or wok heat sesame oil with onions and broccoli slaw over medium heat until it just begins to soften and wilt about 3-5 minutes.
- Add chicken stock with the cooked noodles to the pan. Toss well with tongs 2-4 minutes.
- Once chicken stock is absorbed add soy sauce and stir fry sauce to pan. Toss with tongs until completely mixed and heated through.
- Serve immediately.