Quick & Easy Chicken Lo Mein
Thick noodles tossed in a savory sauce with tender chicken, vegetables and aromatics. This quick and easy chicken lo mein is ready in 30 minutes. A great main or meal that's restaurant quality. Fantastic for the whole family, parties or potlucks! I also share substitutes in the blog post above.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz lo mein noodles (fresh kind)
- 1/2 lb chicken breast (or chicken thighs, sliced against the grain into 1/4-inch thick pieces)
- 1 cup green cabbage (or napa cabbage, chopped)
- 1 cup red bell pepper (or orange/yellow bell pepper, julienned)
- ½ cup carrot (or celery, julienned)
- 1 cup mung bean sprouts (or soy bean sprouts, rinsed & strained)
- 2 green onions (chopped into 2-inch long pieces)
- 1.5 tablespoon vegetable oil (or any neutral oil)
- 1 tbsp shaoxing wine (or dry sherry/chicken broth)
- 1/2 tbsp cornstarch (or potato starch/tapioca starch)
- 1/2 tbsp sesame oil (or any neutral oil)
- 1/2 tsp regular soy sauce (or light soy sauce)
- 1/4 tsp baking soda (do not skip!)
- 2 tablespoon regular soy sauce (or light soy sauce)
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (or vegetarian stir fry sauce)
- 1/2 tbsp white granulated sugar (or cane sugar)
- 1/2 tbsp shaoxing wine (or dry sherry/chicken broth)
- ½ tablespoon cornstarch (or potato starch/tapioca starch)
- ¼ cup chicken stock (low-sodium)
- 3 garlic cloves (minced)
Instructions
- 1
In a medium sized bowl with sliced chicken breast, add marinade ingredients as listed above and mix well. Set aside and marinate for 15 minutes at room temperature.
- 2
Meanwhile in a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.
- 3
In a large pan or wok filled two-thirds of the way with water, bring to a boil on high heat. Blanch lo mein noodles for 45 seconds or until loosened. Strain the noodles in a colander and set aside.
- 4
Heat 1 tbsp or 15 ml of vegetable oil or any neutral oil in a large pan on medium heat. Fry marinated chicken until cooked through, about 2 minutes. Remove chicken from the pan and set aside.
- 5
Add in remaining oil and sauté carrots, red bell pepper, and green cabbage for 60 seconds or until crisp and slightly tender.
- 6
Add the noodles to the pan. Give the noodle sauce another mix and pour it around the noodles. Toss everything together.
- 7
Toss in the cooked chicken, green onions and bean sprouts and mix with noodles for 20 seconds. Transfer noodles to a large serving plate and enjoy!