Description
This restaurant-style chicken lo mein is a flavorful and easy-to-make dish featuring tender chicken thigh strips stir-fried with fresh egg noodles, crunchy vegetables, and a savory soy-based sauce. Perfect for a quick dinner, this recipe delivers the authentic taste of classic Chinese takeout right at home.
Ingredients
Scale
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 shredded cabbage
- 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 before stir-frying. If pre-cooked, let them come to room temperature. This ensures the noodles cook evenly and don’t clump.
- Marinate the chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Mix well to coat the chicken evenly, which helps achieve a tender texture when stir-fried.
- Mix the sauce: In a separate bowl, dissolve salt and sugar in hot water. Then add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir well to combine all flavors.
- Cook the chicken: Heat 2 tablespoons of oil in a wok over high heat. Sear the marinated chicken strips for a couple of minutes until browned and cooked through. Remove the chicken from the wok and set aside to keep warm.
- Stir-fry the vegetables: Add a couple more tablespoons of oil to the wok. Add minced garlic and stir for about 10 seconds until fragrant. Then add shredded cabbage and julienned carrots. Stir-fry over high heat for one minute. Pour Shaoxing wine in a circle around the edge of the wok to add depth of flavor.
- Combine noodles and chicken: Return the cooked chicken and noodles to the wok. Pour the prepared sauce mixture over the noodles. Toss thoroughly from the bottom up for about 30 seconds to evenly coat everything.
- Steam and finish: Reduce heat to medium, cover the wok, and let it steam for one minute. Remove the lid, stir-fry the noodles again. If they seem dry, add 1/4 cup of water or stock and continue stir-frying until noodles are loose, slippery, and heated through.
- Add bean sprouts and scallions: Toss in the mung bean sprouts and julienned scallions. Stir-fry for an additional minute to incorporate their freshness and crispness. Serve immediately.
Notes
- This chicken lo mein recipe is surprisingly easy to make at home and tastes even better than most takeout versions.
- Using fresh egg noodles and chicken thighs adds excellent texture and flavor, but chicken breast can be substituted for a leaner option.
- Shaoxing wine can be replaced with dry sherry if unavailable, but it adds authentic depth to the dish.
- Adjust soy sauce amounts to taste for desired saltiness.
- For a vegetarian version, omit chicken and increase vegetables or use tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 4 g
- Sodium: 502 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 58 mg
