Description
Experience the authentic taste of restaurant-style chicken lo mein made easily at home with fresh egg noodles, tender chicken thighs, crisp vegetables, and a savory soy-based sauce. This quick stir-fry recipe combines classic Asian flavors with simple ingredients for a satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Noodles
- 1 pound fresh lo mein egg noodles
Chicken Marinade
- 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 & Aromatics
- 1 clove garlic (minced)
- 4 cups cabbage (shredded)
- 2 medium carrots (julienned – about 1 1/2 cups)
- 1 tablespoon shaoxing wine
- 2 cups mung bean sprouts
- 2 scallions (julienned)
Instructions
- Prepare the Noodles: Determine whether your lo mein noodles are raw or pre-cooked. If raw, boil them according to package instructions until al dente, then drain. If pre-cooked, bring them to room temperature before cooking. This ensures the noodles will stir-fry evenly without becoming mushy.
- Marinate the Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Toss well to coat evenly and let sit for a few minutes to tenderize and enhance flavor.
- Make the Sauce: In a separate bowl, mix hot water, salt, and sugar until dissolved. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir thoroughly to create the flavorful sauce that will season the noodles and veggies.
- Cook the Chicken: Heat a wok over high heat and add 2 tablespoons of oil. Sear the marinated chicken for 2-3 minutes until browned and cooked through. Remove chicken from the wok and set aside to prevent overcooking.
- Stir-Fry Vegetables: Add an additional 2 tablespoons of oil to the hot wok. Quickly sauté the minced garlic for about 10 seconds until fragrant, then add shredded cabbage and julienned carrots. Stir-fry on high heat for about 1 minute. Pour shaoxing wine in a circular motion around the wok to deglaze and add aroma.
- Combine Noodles and Chicken: Return the cooked chicken and noodles to the wok. Pour the sauce mixture over the noodles and gently toss everything from the bottom up for approximately 30 seconds to coat evenly.
- Steam and Final Stir-Fry: Reduce heat to medium, cover the wok, and let the mixture steam for 1 minute to meld flavors. Remove the lid, stir-fry briefly. If the noodles seem dry, add 1/4 cup water or stock and continue stir-frying until noodles are loose, slippery, and thoroughly heated.
- Add Final Touches: Stir in mung bean sprouts and julienned scallions. Stir-fry for one more minute to combine all ingredients and retain the crisp texture of the veggies.
- Serve: Remove from heat and serve hot for a delicious homemade chicken lo mein experience.
Notes
- This chicken lo mein recipe is surprisingly easy to make at home and tastes better than most takeout versions.
- Using fresh noodles provides the best texture but dried lo mein noodles can be substituted with proper boiling.
- Adjust the soy sauce amounts to taste for saltiness preference.
- Shaoxing wine can be omitted or substituted with dry sherry if unavailable.
- For a spicier kick, add chili garlic sauce or fresh sliced chilies during the vegetable stir-fry step.
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 4 g
- Sodium: 502 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 58 mg
