Chicken Lo Mein
This Chicken Lo Mein recipe brings takeout flavor to your kitchen with simple steps and fresh ingredients.
Ingredients
Noodles
- 1 lb fresh lo mein noodles or spaghetti if unavailable
Chicken
- 8 oz boneless, skinless chicken thighs or breast, thinly sliced
- 2 tsp cornstarch for marinade
- 2 tsp water for marinade
- 2 tsp oil for marinade plus extra for cooking
- 1 tsp oyster sauce optional or substitute with soy sauce + sugar blend
Sauce
- 2 tbsp hot water for sauce
- 1/8 tsp salt
- 1/8 tsp sugar
- 1 tbsp light soy sauce
- 4 tsp dark soy sauce
- 1 tsp sesame oil
- 1/8 tsp ground white pepper
Vegetables
- 1 clove garlic, finely minced
- 4 cups shredded cabbage
- 2 medium carrots, julienned about 1½ cups
- 2 cups mung bean sprouts
- 2 scallions cut into thin strips
Optional
- 1/4 cup chicken broth or water for loosening noodles
Instructions
Preparation
- Prepare the noodles: if uncooked, boil per package until just tender; drain and rinse with cool water. If pre-cooked, separate and bring to room temp.
- Marinate the chicken: mix sliced chicken with cornstarch, 2 tsp water, 2 tsp oil, and oyster sauce or soy-sugar mix. Let rest 10–15 minutes.
- Make the sauce: whisk hot water, salt, sugar until dissolved, then add light soy, dark soy, sesame oil, and white pepper. Set aside.
Cooking
- Cook the chicken: heat 2 tbsp oil in a wok on high; sear chicken 2–3 minutes until browned and almost cooked. Remove.
- Stir-fry the veggies: add oil if needed, toss in minced garlic 10 seconds, then add cabbage and carrots. Stir-fry 1–2 minutes.
- Combine: return chicken, add noodles and sauce, toss well for about 30 seconds to coat. Cover 1 minute to steam, then stir. Add a splash of broth or water if dry.
- Finish: add bean sprouts and scallions, stir-fry 1 minute until hot and glossy. Serve immediately.
Notes
Serve Chicken Lo Mein hot on individual plates or a large platter. Pair it with simple sides like steamed broccoli or cucumber salad for freshness. Top with extra scallions or toasted sesame seeds for color and crunch. Cool leftovers quickly and store in an airtight container for up to 3-4 days. Reheat with a splash of water or broth.