Description
This Restaurant-Style Chicken Lo Mein features tender chicken thighs stir-fried with fresh egg noodles, crisp vegetables, and a savory soy-based sauce. Ready in just 30 minutes, it delivers the authentic flavors of a classic Chinese takeout favorite with a homemade touch.
Ingredients
Noodles and Chicken
- 1 pound fresh lo mein egg noodles
- 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 and 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, then drain and set aside. If pre-cooked, simply bring them to room temperature.
- Marinate the Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, 2 teaspoons oil, and oyster sauce. Mix well and let it marinate briefly to enhance the flavor and tenderness.
- Make the Sauce Mixture: In a separate bowl, dissolve salt and sugar into hot water. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir to combine thoroughly and set aside.
- Cook the Chicken: Heat a wok over high heat and add 2 tablespoons of oil. Quickly sear the marinated chicken strips for 2 to 3 minutes until browned but not fully cooked through. Remove the chicken from the wok and set aside.
- Stir-Fry Vegetables: Add another 2 tablespoons of oil to the wok. Add minced garlic and stir-fry for about 10 seconds until fragrant. Add shredded cabbage and julienned carrots, stir-frying on high heat for 1 minute. Pour shaoxing wine in a circular motion around the wok’s perimeter to deglaze and enhance flavors.
- Combine Noodles, Chicken, and Sauce: Return the noodles and chicken to the wok. Pour the prepared sauce mixture over the noodles. Mix everything well using a bottom-up folding motion for about 30 seconds to ensure the noodles are evenly coated in sauce.
- Finish Cooking and Steam: Lower the heat to medium and cover the wok for 1 minute to allow the flavors to meld and the noodles to steam slightly. Remove the cover and continue stir-frying. If the noodles appear dry, add 1/4 cup water or stock and stir-fry until the noodles become loose, glossy, and heated through.
- Add Final Ingredients and Serve: Toss in the mung bean sprouts and julienned scallions. Stir-fry together for an additional minute. Serve hot for a delicious, restaurant-style chicken lo mein experience.
Notes
- If using raw lo mein noodles, be sure not to overcook them during boiling; they should be slightly underdone as they will finish cooking in the wok.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
- Adjust the soy sauce quantities based on your preferred saltiness and flavor intensity.
- For extra heat, consider adding a splash of chili oil or fresh chili slices during step 5.
- Vegetarian option: Substitute chicken with firm tofu or extra vegetables.
