Description
This Chicken Lo Mein recipe offers tender chicken strips and fresh vegetables tossed with perfectly cooked lo mein egg noodles in a savory sauce blend, creating a flavorful and satisfying Asian-inspired meal cooked quickly on the stovetop.
Ingredients
Scale
Noodles and Chicken
- 1 pound fresh lo mein egg noodles
- 8 oz boneless skinless chicken thighs or chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 teaspoon oyster sauce
Sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables and Aromatics
- 1 clove garlic, minced
- 4 cups cabbage, shredded
- 2 medium carrots, julienned (about 1 1/2 cups)
- 1 tablespoon shaoxing wine or dry sherry cooking wine
- 2 cups mung bean sprouts
- 2 scallions, julienned
Instructions
- Prepare Noodles: Determine if your lo mein noodles are raw or pre-cooked. If raw, boil them according to package instructions until tender and drain. If pre-cooked, bring them to room temperature.
- Marinate Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, 2 teaspoons oil, and oyster sauce. Mix well and set aside to marinate briefly.
- Make Sauce: In a separate bowl, dissolve salt and sugar in 2 tablespoons hot water. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir to combine thoroughly.
- Cook Chicken: Heat a wok over high heat and add 2 tablespoons oil. Sear the marinated chicken for 2-3 minutes until browned and cooked through. Remove from wok and set aside.
- Stir-Fry Vegetables: Add another 2 tablespoons oil to the wok. Add minced garlic and stir-fry for 10 seconds until fragrant. Add shredded cabbage and julienned carrots. Stir-fry on high heat for 1 minute. Pour in the shaoxing wine around the perimeter of the wok and continue cooking briefly to evaporate alcohol.
- Combine Ingredients: Return cooked chicken and noodles to the wok. Pour the prepared sauce over the noodles. Mix everything thoroughly from the bottom up for 30 seconds to coat evenly.
- Steam Noodles: Reduce heat to medium and cover the wok. Let the noodles steam for 1 minute to absorb flavors.
- Finalize Stir-Fry: Remove the cover and stir-fry the noodles. If the noodles appear dry, add 1/4 cup of water or stock and continue stir-frying until noodles look loose and heated through.
- Add Fresh Vegetables: Add mung bean sprouts and julienned scallions to the wok. Stir-fry for 1 more minute and then serve hot.
Notes
- If using raw lo mein noodles, make sure not to overcook them during boiling to avoid mushy texture.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
- Adjust soy sauce quantities to taste if you prefer a less salty or darker sauce.
- For a vegetarian version, replace chicken with firm tofu and oyster sauce with mushroom sauce or vegetarian oyster sauce.
- Stir-fry on high heat quickly to maintain the crispness of vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
