Description
A delicious and authentic Chicken Lo Mein recipe featuring tender chicken, fresh noodles, and crisp stir-fry vegetables tossed in a savory, glossy sauce. Perfect for a quick weeknight dinner or meal prep with vibrant Asian flavors.
Ingredients
Scale
Noodles
- 16 oz fresh Chinese egg noodles
Chicken
- 1 lb chicken breast or thigh, cut to bite-size pieces
Vegetables
- 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick
- 1 stalk scallion, chopped
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
Others
- 1 tablespoon vegetable oil
- 2 teaspoons toasted white sesame seeds for garnish
Optional Spicy Additions
- 1 teaspoon chili garlic sauce (use sparingly)
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp (use sparingly)
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare the 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 until sugar is fully dissolved to create a smooth sauce.
- Marinate the Chicken: Place the bite-sized chicken pieces in a bowl and add 1 tablespoon of the prepared lo mein sauce. Toss to coat evenly and set aside while preparing the vegetables.
- Cook the Noodles: Bring a large pot of water to boil. Add the fresh Chinese egg noodles and cook until al dente, approximately 1 to 2 minutes less than package instructions. Drain and rinse under cold water to stop cooking. Drizzle a tiny amount of oil over the noodles and toss gently to prevent sticking.
- Stir Fry Chicken and Vegetables: Heat a wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat. Add the marinated chicken and stir fry until fully cooked through, about 4 to 5 minutes. Remove chicken from the pan and set aside. Then add the sliced stir fry vegetables to the pan and cook for 2 to 3 minutes until tender but still crisp.
- Add Noodles and Sauce: Return the noodles to the pan with the vegetables and pour in the remaining lo mein sauce. Toss everything together continuously for 1 to 2 minutes until the sauce thickens and becomes glossy. Then add the cooked chicken back into the pan and mix to combine well.
- Garnish and Serve: Remove from heat and garnish with chopped scallions and toasted white sesame seeds. Serve hot and enjoy your homemade Chicken Lo Mein!
Notes
- Fresh Noodles: Uncooked fresh noodles are dusted with flour while pre-cooked ones are vacuum packed and lightly coated with oil. Adjust cooking time accordingly.
- Vegetables: Use any favorite stir-fry vegetables such as carrots, bell peppers, onions, mushrooms, and snow peas for great texture and flavor.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Spicy Variation: Add chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili flakes sparingly to the sauce for extra heat.
- Substitutions: Substitute chicken stock with vegetable stock or water if preferred. Use dried noodles like spaghetti or linguine if fresh noodles are unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
