Description
This restaurant-style chicken lo mein is a quick and flavorful dish featuring tender noodles, juicy chicken strips, and crisp vegetables tossed in a savory, perfectly balanced sauce. Easy to prepare at home, it captures the essence of classic takeout with a fresh, homemade touch.
Ingredients
Noodles
- 1 pound fresh lo mein egg noodles
Chicken Marinade
- 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
- ⅛ teaspoon salt
- ⅛ teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- ⅛ teaspoon white pepper
Vegetables & Aromatics
- 1 clove garlic, minced
- 4 cups shredded cabbage
- 2 medium carrots, julienned (about 1½ cups)
- 2 cups mung bean sprouts
- 2 scallions, julienned
Instructions
- Prepare Noodles: Cook fresh lo mein egg noodles according to package directions until just tender; then drain well. If using pre-cooked noodles, let them come to room temperature and gently loosen to separate.
- Marinate Chicken: In a medium bowl, combine chicken strips with cornstarch, water, 2 teaspoons oil, and oyster sauce. Toss thoroughly to coat the chicken evenly and set aside for a few minutes.
- Make Sauce: In a small bowl, dissolve salt and sugar into hot water. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir to combine and set aside.
- Cook Chicken: Heat a wok or large skillet over high heat with about 2 tablespoons oil. Add chicken strips and sear them for 1–2 minutes until lightly browned and just cooked through. Remove chicken from wok and set aside.
- Stir-fry Vegetables: Add an additional tablespoon or two of oil to the wok. Sauté minced garlic for about 10 seconds until fragrant. Add shredded cabbage and julienned carrots. Stir-fry over high heat for approximately 1 minute, until vegetables are slightly softened but retain crispness.
- Combine Ingredients: Return cooked noodles and chicken to the wok. Pour the prepared sauce over the noodles and toss from the bottom up for about 30 seconds to coat everything evenly.
- Steam Noodles: Reduce heat to medium, cover the wok, and let the noodles steam for 1 minute. Remove lid and stir-fry again. If noodles seem dry, add up to ¼ cup water or stock to loosen the mixture, continuing to stir-fry until noodles are glossy, separate, and heated through.
- Add Final Vegetables: Stir in mung bean sprouts and julienned scallions. Continue stir-frying for 1 more minute until sprouts are slightly warmed but still crisp.
- Serve: Serve the chicken lo mein hot immediately for the best texture and flavor.
Notes
- Use fresh lo mein noodles for best texture; if unavailable, dried noodles rehydrated or pre-cooked noodles work as alternatives.
- Chicken thighs provide more flavor and tenderness, but chicken breast is a leaner substitute.
- Adjust soy sauce amounts for preferred saltiness.
- Vegetables can be varied according to preference, such as including bell peppers or snow peas.
- To keep noodles glossy and prevent sticking, add water or stock gradually during stir-frying as needed.
- This dish can be made gluten-free by using tamari instead of soy sauce and gluten-free oyster sauce.
