Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring fresh Chinese egg noodles, tender chicken, and crisp stir-fried vegetables tossed in a savory homemade sauce.
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
- OR 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- OR 1 teaspoon Thai chili pepper flakes
Instructions
- Make the Lo Mein sauce: In a medium-sized bowl, combine 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, and 3 cloves minced garlic. Stir until the sugar and cornstarch are fully dissolved to create a smooth sauce.
- Marinate the chicken: Place 1 lb of bite-sized chicken pieces in a bowl and toss with 1 tablespoon of the prepared lo mein sauce. Let it marinate while you prepare the vegetables.
- Boil the noodles: Bring a pot of water to a boil and cook the 16 oz fresh Chinese egg noodles until they are al dente, about 1 to 2 minutes less than package instructions. Drain and rinse under cold water to stop cooking. Drizzle a tiny amount of oil on the noodles to prevent sticking.
- Stir fry the chicken and vegetables: Heat 1 tablespoon vegetable oil in a wok or large pan over medium-high heat. Add the marinated chicken pieces and cook until fully done, then remove from the pan and set aside. Next, add the 2 ½ cups of stir fry vegetables and stir fry for 2 to 3 minutes until tender but still crisp.
- Add noodles and sauce: Return the cooked noodles to the pan with the vegetables. Pour in the remaining lo mein sauce and toss everything together for 1 to 2 minutes until the sauce thickens and becomes glossy. Add the cooked chicken back into the pan and combine thoroughly.
- Garnish and serve: Remove from heat, garnish with chopped scallions and toasted white sesame seeds. Serve hot and enjoy your delicious homemade Chicken Lo Mein!
Notes
- Fresh noodles: Uncooked fresh noodles are dusted with flour, while pre-cooked fresh noodles come vacuum-packed and lightly coated with oil. Adjust boiling time accordingly.
- Vegetables for stir fry: Use any vegetables you have on hand such as carrots, bell peppers, onions, shiitake mushrooms, and snow peas for great flavor and texture.
- Spicy option: Add chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili flakes sparingly, as they are salty and spicy.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month.
- Substitutes: Substitute chicken stock with vegetable stock or water; fresh noodles can be replaced with dried lo mein noodles, spaghetti, linguine, or fettuccine.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
