Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring tender chicken, fresh noodles, and crisp stir-fried vegetables tossed in a savory homemade sauce for a quick Asian-inspired meal.
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 Spicy Additions (choose one)
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare Lo Mein Sauce: In a medium-sized bowl, combine chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir well until the sugar dissolves completely.
- Marinate Chicken: Add the bite-sized chicken pieces to the prepared sauce and let them marinate while you prepare the vegetables.
- Boil Noodles: Cook the noodles in boiling water until they are al dente, about 1 or 2 minutes less than package instructions. Drain and rinse under cold water, then drizzle lightly with oil to prevent sticking.
- Stir Fry Chicken and Vegetables: Heat vegetable oil in a wok or large pan over medium-high heat. Stir-fry the marinated chicken until fully cooked, then remove it from the pan and set aside. Add the sliced vegetables to the pan and stir-fry for 2 to 3 minutes until tender but still crisp.
- Combine Noodles, Sauce, and Chicken: Return the noodles and the remaining sauce to the pan with the vegetables. Toss everything together continuously for 1 to 2 minutes until the sauce becomes thick, glossy, and coats the noodles evenly. Add the cooked chicken back into the pan and combine thoroughly.
- Garnish and Serve: Sprinkle chopped scallions and toasted white sesame seeds on top. Serve immediately and enjoy your homemade Chicken Lo Mein.
Notes
- Fresh noodles: Uncooked fresh noodles are dusted with flour, while pre-cooked ones come vacuum packed and lightly coated with oil.
- Vegetables: Use any stir-fry vegetables you prefer or have on hand, such as carrots, bell peppers, onions, shiitake mushrooms, and snow peas.
- Leftovers: Store in airtight containers in the refrigerator for up to 3 days or freeze for up to one month.
- Spicy option: Add one of the spicy sauces or chili flakes sparingly, as some are salty.
- Sauce consistency: Make sure to toss the noodles with the sauce until it becomes thick and glossy for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
