Chicken Lo Mein
When considering what pairs with chicken lo mein, the options are delightful. I enjoy a warm, comforting bowl of chicken lo mein with a light side salad.
Equipment
- Bowl
- Skillet
Ingredients
- 2 scallions cut into thin strips
- 1 teaspoon oyster sauce
- 2 teaspoons cold water
- 1 teaspoon toasted sesame oil
- 4 teaspoons dark soy sauce
- 2 tablespoons hot water to dissolve sauces
- 1 tablespoon light soy sauce
- 1/8 teaspoon granulated sugar
- 2 cups fresh mung bean sprouts
- 8 oz boneless skinless chicken thighs or breast, thinly sliced
- 1 clove garlic finely minced
- 2 teaspoons neutral oil plus extra for stir-frying
- 1 tablespoon Shaoxing rice wine or dry sherry
- 2 teaspoons cornstarch
- 4 cups finely shredded green cabbage
- 1/8 teaspoon ground white pepper
- 2 medium carrots julienned (about 1½ cups total)
- 1 teaspoon chili crisp oil or chili garlic sauce optional
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon fine sea salt
- 1 pound fresh egg lo mein noodles
Instructions
Step 1: Prepare the Ingredients
- Start by gathering all your ingredients. Clean and chop the vegetables, slice the chicken, and measure everything out. This makes cooking more efficient.
Step 2: Marinate the Chicken
- In a bowl, combine the chicken with soy sauces, oyster sauce, sesame oil, and Shaoxing rice wine. Allow it to marinate for at least 15 minutes. This step is crucial as it ensures the chicken is flavorful and tender.
Step 3: Cook the Noodles
- While the chicken marinates, cook your egg noodles according to package instructions. Drain them and toss with a little oil. You want them just right—not too soft as they'll cook more when added to the stir-fry.
Step 4: Stir-Fry the Chicken
- In a large skillet or wok, heat two teaspoons of neutral oil over medium-high heat. Add the chicken to the pan, spreading it out to sear properly. Cook until it’s browned and no longer pink, about 5–7 minutes.
Step 5: Add the Garlic and Veggies
- Once the chicken is cooked, toss in the minced garlic, ginger, and vegetables. Stir-fry everything for about 3–5 minutes. The colors will brighten as the vegetables become slightly tender but still maintain their crunch.
Step 6: Add Noodles and Sauce
- Next, fold in the cooked noodles along with the cornstarch mixed in hot water. This will help thicken your sauce and combine everything beautifully. Toss everything well, ensuring noodles are coated. Adjust the seasoning if needed.
Step 7: Serve
- When everything is well-mixed and warmed through, take it off the heat. Garnish with scallions and bean sprouts on top. Voila! It's time to dig in.
Notes
- Prep Ahead: Chop the vegetables and marinate the chicken ahead of time. This makes weeknight cooking a breeze.
- Stay Fast: Cook on high heat to ensure the chicken sears and the veggies stay crisp.
- Don’t Overcook: Keep an eye on the vegetables. You want them tender but still crunchy.
- Sauce Variations: Feel free to mix up the sauces. Add more or less depending on your taste.
- Single Pot Wonder: For a quicker cleanup, consider making this all in one pot—just like a stir-fry!
- Prep Ahead: Chop the vegetables and marinate the chicken ahead of time. This makes weeknight cooking a breeze.
- Stay Fast: Cook on high heat to ensure the chicken sears and the veggies stay crisp.
- Don’t Overcook: Keep an eye on the vegetables. You want them tender but still crunchy.
- Sauce Variations: Feel free to mix up the sauces. Add more or less depending on your taste.
- Single Pot Wonder: For a quicker cleanup, consider making this all in one pot—just like a stir-fry!
Nutrition
Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gFiber: 3g
Tried this recipe?Let us know how it was!