Slimming World Slow Cooker Lo Mein – One Syn
Delicious Lo Mein recipe, slow cooked for convenience and low syn
One of my American friends shared a video for this recipe on Facebook last year, although it was titled “He threw some noodles in a slow cooker, see what happened next”. It intrigued me as I’d never thought of putting noodles in a slow cooker. The recipe was for a slow cooker lo mein.
I took a look and, the recipe looked like it would be really nice. So I set about converting the measurements back into metric and making this for myself. The recipe online stated that the noodles and veg should be added raw to the pot, and cooked for 30 minutes. To me, that’s not long enough and the noodles would be still crispy.
Instead, I opted to cook the noodles before putting them into the slow cooker. I also allowed an hour for the vegetables to soften a little. I’m not sure if this was the right thing to do or not, but it tasted delicious so I stick with it.
Is this lo mein recipe freezer friendly?
Well, there was no official word on the website where I got the recipe from. I froze three portions though and they were absolutely fine. Just make sure that they’re fully defrosted and hot throughout when reheating.
Slow Cooker Lo Mein – One Syn
- 3 Large Chicken Breast Fillets
- 2 tsp Sesame Oil
- 4 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Honey 2.5 Syns
- 150 ml Chicken Stock
- 1 tbsp Grated Ginger
- 2 cloves Crushed Garlic
- 3 Spring Onions thinly sliced
- 225 g Mushrooms sliced
- 0.5 Cabbage shredded
- 2 Carrots Julienned
- 350 g Noodles
Add the sesame oil, soy sauce, oyster sauce, honey, chicken stock, ginger and garlic to the slow cooker and stir to combine. Add the chicken fillets and mix in with the sauce to thoroughly coat the chicken. Place the lid on the slow cooker and cook on high for 4-5 hours.
20 minutes before the chicken is cooked, cook the noodles according to the instructions on the packet.
Remove the chicken breasts from the slow cooker (although leave all the sauce / juices in the slow cooker), shred with two forks and set aside.
Add the spring onions, mushrooms, cabbage, carrots and noodles to the slow cooker and stir throughly.
Cover and cook for an additional hour, or until the noodles are fully cooked and vegetables are tender.
Stir in the shredded chicken and serve.
Although this is a slow cooker recipe, it's not one that can just be left and cooked the whole way through. After 4 - 5 hours, the chicken needs to be removed, shredded and noodles and vegetables added to the slow cooker, before cooking for a further hour.