Description
A flavorful and quick chicken lo mein recipe featuring tender chicken, fresh egg noodles, and vibrant stir-fried vegetables coated in a glossy, savory sauce. Perfect for a satisfying lunch or dinner with easy-to-follow steps and customizable spice options.
Ingredients
Scale
Main Ingredients
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
- 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds, for garnish
Lo Mein Sauce
- ½ cup chicken stock
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
Optional Spice Additions
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare Sauce: In a medium-sized bowl, combine all lo mein sauce ingredients—chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir until the sugar and cornstarch are fully dissolved and the sauce is smooth.
- Marinate Chicken: Add the chicken pieces to a bowl and pour in one tablespoon of the prepared sauce. Mix well to coat the chicken evenly and let it marinate briefly while you prepare the vegetables.
- Cook Noodles: Bring a pot of water to boil, then cook the noodles until just al dente, about 1 or 2 minutes less than package instructions. Drain and rinse under cold water to stop cooking. Drizzle a tiny amount of oil over noodles and toss gently to prevent sticking.
- Stir Fry Chicken and Vegetables: Heat a wok or large skillet over medium-high heat, then add vegetable oil. Add the marinated chicken and cook until fully cooked through, about 4 to 5 minutes. Remove chicken from the pan and set aside. Next, add the stir fry vegetables and cook for 2 to 3 minutes until tender but still crisp.
- Combine Noodles and Sauce: Return the noodles to the pan with vegetables. Pour in the remaining lo mein sauce and toss everything together over medium heat for 1 to 2 minutes until the sauce thickens and becomes shiny and glossy.
- Finish and Serve: Add the cooked chicken back to the pan and mix everything thoroughly. Garnish with chopped scallions and toasted sesame seeds. Serve hot and enjoy your homemade chicken lo mein.
Notes
- Fresh noodles can be identified by flour dusting if raw or vacuum packaging with oil if pre-cooked.
- Vegetables used include carrots, red bell pepper, onions, shiitake mushrooms, and snow peas, but you can substitute with any fresh vegetables available.
- Use sparingly the spicy condiments as they tend to be salty.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to one month.
- If fresh noodles are unavailable, dried lo mein noodles, spaghetti, linguine, or fettuccine can be used as substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
