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Chicken Lo Mein
5 from 26 votes

Chicken Lo Mein

Chicken Lo Mein combines tender pieces of marinated chicken thigh with egg noodles, sautéed garlic, Napa cabbage, and carrots in a savory sauce featuring oyster sauce, soy sauce, and sesame oil. The dish offers a balance of tender meat, soft yet firm noodles, and wilted but textured vegetables. The method includes precise timing for cooking noodles al dente and building flavors in stages. Garnishing with scallions adds freshness and color to this comforting stir-fried noodle dish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 305 kcal
Course: Main Course, Dinner
Cuisine: Asian-American Fusion

Ingredients

  • neutral cooking oil for cooking, generic cooking oil
  • 16 ounces egg noodles or dry linguine/spaghetti noodles, Chinese style
  • 3 TB sesame oil brown in color, highly fragrant, Asian
  • 1 LB chicken thigh trimmed and cut into bite-size pieces, skinless, boneless
  • 3 TB oyster sauce divided
  • 1 tsp granulated sugar
  • 2 tsp ginger freshly grated
  • 3 TB rice cooking wine divided
  • 3 TB soy sauce divided, regular
  • table salt
  • white pepper
  • 4 cloves garlic minced
  • ½ head Napa cabbage small, thinly sliced
  • 1 cup carrot julienned or matchstick
  • scallions for garnish, thinly sliced

Instructions

    Cup of Yum
  1. In a large, heavy pot, bring well-salted water to a boil. Cook noodles just until al dente, according to package. Do not overcook.
  2. Drain, rinse with cold water in a colander, and toss with 3 TB sesame oil. Set aside.
  3. In a bowl, combine uncooked chicken, 1 TB oyster sauce, sugar, ginger, 1 TB rice cooking wine, 1 TB soy sauce, 1/4 tsp salt, and 1/4 tsp white pepper. Mix well.
  4. In a large wok or large frying pan, add 2 TB cooking oil over medium-high heat. When oil is very hot, stir fry the marinated chicken until almost cooked through. Transfer to a bowl.
  5. In same wok/pan, add 2 TB cooking oil on medium-high until hot. Add minced garlic, cabbage, and carrots. Add 1/4 cup water and 1/8 tsp salt.
  6. Cover and stir occasionally about 7 minutes or until cabbage is soft and wilted. Transfer to bowl with chicken-mushroom mixture. 
  7. In same wok/pan, add 2 TB cooking oil on medium-high until hot. Add cooked noodles, 2 TB cooking wine, 2 TB soy sauce, and 2 TB oyster sauce. Stir well. Add pinches of salt and white pepper to taste.
  8. Add back the chicken, vegetables, and all their juices to the wok of noodles. Stir and cook on medium high until lo mein is fully heated through. Serve warm, with sliced scallions as garnish.

Notes

  • For best tenderness and flavor, use boneless, skinless chicken thighs cut into bite-sized pieces.
  • Napa cabbage can be substituted with regular cabbage, although the flavor varies slightly.
  • Additional vegetables such as mushrooms, snow peas, or bell peppers can be added for variety.
  • This recipe pairs well with other Asian dishes like Beef and Broccoli Stir Fry or Kung Pao Chicken for a complete meal.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 47.4g (16%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 1.1g (6%) Cholesterol 17.5mg (6%) Sodium 376.6mg (16%) Fiber 2.1g (8%) Sugar 2.9g (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 305

% Daily Value*

Calories 305kcal 15%
Carbohydrates 47.4g 16%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 1.1g 6%
Cholesterol 17.5mg 6%
Sodium 376.6mg 16%
Fiber 2.1g 8%
Sugar 2.9g 6%

* Percent Daily Values are based on a 2,000 calorie diet.