Lo Mein (捞面)
Learn to make your favorite Chinese takeout at home! This Lo Mein recipe features easy techniques and plenty of customization tips.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz chicken breasts (see note 1)
- 2 teaspoon cornstarch
- 1 pinch salt
- 1 tablespoon water
- 1 teaspoon neutral cooking oil
- 2 tablespoon oyster sauce (see note 2)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce (see note 3)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- 6 tablespoon water (or unsalted stock)
- 1 teaspoon sesame oil
- 1⅓ lb pre-cooked egg noodles (see note 4)
- 2½ tablespoon neutral cooking oil
- 4 clove garlic (minced)
- 1 medium onion (sliced)
- 1 bell pepper (sliced)
- 1 cup button mushrooms (sliced)
- 1 cup snap peas
- 2 stalk scallions (chopped)
Instructions
- 1
Marinate the Chicken
- 2
Thinly slice the chicken breast. In a bowl, combine the sliced chicken with cornstarch, salt, and water until the liquid is fully absorbed. Add oil and mix to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
- 3
Mix the Sauce
- 4
In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water until smooth. Then, stir in sesame oil and set the sauce aside.
- 5
Prepare the Noodles
- 6
Briefly submerge the precooked noodles in a pot of hot water to warm them up and separate any tangled strands (see note 4 if using uncooked noodles).
- 7
Sear the chicken
- 8
Heat a wok or large skillet over high heat, then add 1½ tablespoons of oil (if using non-stick cookware, add the oil first, then heat). Put in the marinated chicken, spreading the pieces into a single layer.
- 9
Once the bottom side turns pale, flip and toss the chicken until no pink remains. Transfer the chicken to a plate, leaving any oil in the wok.
- 10
Stir-fry the dish
- 11
In the same wok/skillet, add the remaining 1 tablespoon of oil, followed by garlic and onion, letting them sizzle until fragrant.
- 12
Add the bell pepper, mushrooms, and snap peas. Stir-fry over high heat until the vegetables wilt slightly but remain crisp.
- 13
Return the seared chicken to the skillet and toss with the vegetables for about 30 seconds.
- 14
Then, turn the heat down to medium. Add the noodles and pour in the sauce mixture (be sure to stir the sauce well beforehand). Toss everything to coat evenly and allow the sauce to thicken.
- 15
Sprinkle the chopped scallions over the dish and give it one final toss.