Chicken Lo Mein (Restaurant Style Without A Wok)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Lo Mein (Restaurant Style Without A Wok)
Description
Chicken Lo Mein (Restaurant Style Without A Wok) features thinly sliced chicken marinated with Shaoxing wine, cornstarch, and salt, which helps keep the chicken tender. A sauce combining chicken broth, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, and sugar creates a sweet and savory glaze. Lo mein noodles, boiled al dente and rinsed, provide a chewy base.
The stir-fry technique involves cooking chicken briefly until lightly golden, then quickly cooking aromatics like ginger, garlic, and spring onion white parts with vegetables such as napa cabbage and julienned carrots. Bell peppers are added last to maintain crispness. The sauce and noodles join the pan briefly to combine flavors without overcooking.
Serve this dish immediately to enjoy the contrasting textures of tender chicken, crisp vegetables, and springy noodles. Adjusting vegetable cuts—small bite-sized white cabbage and larger leafy pieces—ensures even cooking and varied mouthfeel. Undercooked bell peppers add a fresh crunch versus softer greens.
Dark soy sauce contributes a caramel-like sweetness and rich color, recommended for repeated use. The balance of textures and layered flavors from the marinade and stir-fry method produce a restaurant-style lo mein even without a wok.
Ingredients
- 10 oz lo mein noodles or 6 oz / 170 g dried lo mein noodles, fresh
Marinade
- 8 oz chicken thigh cut into 1/4-inch (5-mm) slices (or breast, boneless, skinless
- 1/2 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Sauce
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce) (*Footnote 1)
- 1 teaspoon sesame oil
- 2 teaspoons sugar
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon ginger minced
- 2 cloves garlic , minced
- 4 cups Napa cabbage Footnote 2, chopped
- 1 carrot , julienned (yield about 1 cup once cut)
- 4 green onions , cut into 2” (5 cm) long pieces, white and green divided
- 1 bell pepper , cut to thin strips (or sweet pepper)
Instructions
- If using dried noodles, boil the noodles according to package instructions minus 1 minute, until al dente. If using fresh lo mein noodles, boil for 1 minute total, until al dente. Rinse with tap water, drain, and set aside.
- Combine the chicken and all the marinade ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
- Whisk all the sauce ingredients together in a medium-sized bowl.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken is just cooked through. Transfer the chicken to a plate.
- Pour in the remaining 1 tablespoon of oil and the ginger, garlic and green onion white part. Add carrot and napa cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. (*Footnote 3)
- Add the noodles and pour in the sauce. Toss a few times to mix everything.
- Add the pepper and green onion green part. Toss to mix everything together well, until the sauce is absorbed, 1 to 2 minutes. Return the cooked chicken to the pan and toss again to mix well. Transfer everything to serving plates and serve hot as a main dish.
Notes
- Use dark soy sauce for sweetness and color; regular soy sauce can substitute but alters flavor.
- Cut napa cabbage with small bite-sized white parts and larger leafy pieces for even cooking.
- Add bell peppers last for a crisp texture or earlier for a softer vegetable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 12.6g | 19% |
| Saturated Fat | 2.2g | 11% |
| Cholesterol | 38mg | 13% |
| Sodium | 923mg | 38% |
| Potassium | 601mg | 13% |
| Fiber | 4.4g | 18% |
| Sugar | 11.5g | 23% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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