Easy Chicken Lo Mein

This 20-minute Easy Chicken Lo Mein recipe is my version of a Chinese menu favorite. It’s loaded with veggies and noodles, tossed in a salty sauce that’ll make you forget take-out.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 539kcal

Author Oriana Romero

Equipment

Ingredients

16 ounces (450 g) Lo Mein noodles (see notes)
3 tablespoons (45 ml) vegetable oil
8 oz (250 g) boneless skinless chicken breast, cut into thin strips (about 2-3 chicken breasts)
3 garlic cloves, finely chopped
1 teaspoon fresh ginger, minced
1 1/2 cup matchstick carrots (I used pre-cut from store)
2 cups mushrooms, sliced
1 red bell pepper, julienned
1 cup snow peas
2 cups baby bok choy, chopped
¼ cup (60 ml) water
2 scallions, sliced

Sauce (make 1 ½ cup)

1/2 cup (120 ml) soy sauce (all-purpose)
½ cup (120 ml) oyster sauce
¼ cup (60 ml)Shaoxing Chinese wine (see notes)
¼ cup (30 g) cornstarch
1 tablespoon granulated sugar
2 tablespoons (30 ml) sesame oil
½ - 1 teaspoon ground pepper (see notes)

Instructions

Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside.
While the noodles are cooking, prepare the sauce: Whisk all the sauce ingredients together in a small bowl. Set aside.
Add 2 tablespoons of sauce to the chicken. Set aside.
Heat the 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.
Add the other 2 tablespoons of oil to the wok. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 - 4 minutes, until tender, while constantly tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
Stir in cooked egg noodles and cooked chicken. Add ½ cup of sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
Garnish more scallions and black sesame seed, if desired. Serve immediately.

Notes

Noodles: Traditional Lo Mein noodles are called “egg noodles” and are mostly available in Asian stores. They are Ramen noodles are also a good option. Substitute with spaghetti or linguine if you can't find the lo mein or ramen noodles. Basically, you can use any noodles you want, dried or fresh. If you are egg-allergic or intolerant, make sure the noodles are egg-free. These are my fave eggless noodles for stir-fry.

Veggies: The veggies I used in this recipe were shiitake mushrooms, matchstick carrots (from the store to save me time), red peppers, chopped baby bok choy, and snow peas. You can use as many vegetables as you want here, and even switch them up with fresh bean sprouts, broccoli florets, or thinly sliced Napa cabbage.

Shaoxing Chinese wine: If you don't have Shaoxing Chinese wine, you could replace that with dry sherry cooking wine.

Pepper: Add more or less white pepper to your liking. You can also add ½ teaspoon of Sriracha if desired.

Extra Lo Mein Sauce: Store the extra sauce in the refrigerator and shake before use.

Recipe Tips:

Measure, cut, and prepare all the ingredients before you start to cook because once you start cooking, it moves FAST!
Keep stirring for the whole time otherwise, the vegetables will be soggy and your noodles watery.
The veggies are supposed to be crisp-tender, so do not sauté for too long.
Woks are great for stir-fries because it makes the toss easier, but if you don’t have a wok, just use a very large skillet, preferably one that holds heat well.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition