Chicken Lo Mein
This Chicken Lo Mein is extremely versatile, hugely flavorful, and better than any takeout! Make it meatless and add any of your favorite veggies for your perfect weeknight meal!
Servings: 8
Ingredients
- Oil, for cooking
- 16 ounces Chinese egg noodles, or dry linguine/spaghetti noodles
- 3 tablespoons Asian sesame oil, brown in color, highly fragrant
- 1 LB skinless boneless chicken thighs, trimmed and cut into bite-size pieces
- 3 tablespoons oyster sauce, divided
- 1 teaspoon granulated sugar
- 2 teaspoons ginger, freshly grated
- 3 tablespoons rice cooking wine, divided
- 3 tablespoons regular soy sauce, divided
- table salt
- white pepper
- 4 cloves garlic, minced
- ½ head napa cabbage, small, thinly sliced
- 1 cup carrots, julienned or matchstick
- thinly sliced scallions, for garnish
Instructions
- In a large, heavy pot, bring well-salted water to a boil. Cook noodles just until al dente, according to package. Do not overcook.
- Drain, rinse with cold water in a colander, and toss with 3 TB sesame oil. Set aside.
- In a bowl, combine uncooked chicken, 1 TB oyster sauce, sugar, ginger, 1 TB rice cooking wine, 1 TB soy sauce, 1/4 tsp salt, and 1/4 tsp white pepper. Mix well.
- In a large wok or large frying pan, add 2 TB cooking oil over medium-high heat. When oil is very hot, stir fry the marinated chicken until almost cooked through. Transfer to a bowl.
- In same wok/pan, add 2 TB cooking oil on medium-high until hot. Add minced garlic, cabbage, and carrots. Add 1/4 cup water and 1/8 tsp salt.
- Cover and stir occasionally about 7 minutes or until cabbage is soft and wilted. Transfer to bowl with chicken-mushroom mixture.
- In same wok/pan, add 2 TB cooking oil on medium-high until hot. Add cooked noodles, 2 TB cooking wine, 2 TB soy sauce, and 2 TB oyster sauce. Stir well. Add pinches of salt and white pepper to taste.
- Add back the chicken, vegetables, and all their juices to the wok of noodles. Stir and cook on medium high until lo mein is fully heated through. Serve warm, with sliced scallions as garnish.
Notes
- Use boneless, skinless chicken thighs for the best tenderness and flavor. They are also easier to cut into bite-size pieces and cook quickly.
- You can add 8 oz of your favorite sliced mushrooms; baby bellas, shiitake, and oyster mushrooms all work great.
- If you can't find napa cabbage, regular cabbage can be used, though the flavor is slightly different.
- Feel free to vary the vegetables: try snow peas, broccoli florets, or thinly sliced red bell peppers.
- This recipe is part of our Chinese Recipe Collection.
- Serve these noodles along with some Beef and Broccoli Stir Fry or Healthy Kung Pao Chicken for a complete meal.
Nutrition (per serving)
Calories: 305kcal | Carbohydrates: 47.4g | Protein: 13g | Fat: 7g | Saturated Fat: 1.1g | Cholesterol: 17.5mg | Sodium: 376.6mg | Fiber: 2.1g | Sugar: 2.9g