Description
A quick and easy chicken lo mein recipe that rivals takeout, featuring chewy noodles and a glossy sauce.
Ingredients
Scale
- 1 lb (450g) boneless skinless chicken thighs, sliced thin
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil
- ¼ teaspoon white pepper
- 1 teaspoon Shaoxing rice wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 2 tablespoons water
- 12 oz (340g) fresh lo mein noodles
- 2 cups (150g) green cabbage, thinly shredded
- 1 medium carrot, julienned
- 1 cup (50g) bean sprouts
- 3 scallions, whites sliced thin
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons neutral oil, divided
Instructions
- Marinate the chicken and prepare everything. Combine sliced chicken with light soy sauce, oyster sauce, cornstarch, oil, white pepper and Shaoxing wine. Toss to coat and set aside for 10–15 minutes. Whisk all lo mein sauce ingredients together in a small bowl. Prep all vegetables and have them ready.
- Cook the noodles, undercook by 1 minute. If using fresh pre-cooked noodles: run under hot tap water to separate the strands. If using dried noodles: boil in salted water for 1 minute less than the package instructions. Toss with sesame oil. Set aside.
- Sear the chicken. Heat a wok over high heat for 2 minutes until smoking. Add 2 tablespoons of oil. Sear the marinated chicken for 2–3 minutes without stirring until golden, then toss and cook 1 more minute. Remove and set aside.
- Stir-fry the aromatics and vegetables. Add remaining oil to the wok. Stir-fry garlic, ginger, and scallion whites for 30 seconds. Add shredded cabbage and carrot; stir-fry for 1–2 minutes until just tender.
- Add the noodles, chicken, and sauce. Toss vigorously for 1–2 minutes until the sauce coats every noodle evenly. Adjust with water if needed.
- Finish and serve immediately. Remove from heat, add bean sprouts and scallion greens. Toss and serve straight from the wok.
Notes
Chicken lo mein reheats well, making it great for leftovers. Store in the fridge for up to 4 days or freeze for 2 months. Adjust sauce thickness when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg