Servings
Font
Back
Chicken Lo Mein (Restaurant Style Without A Wok)
4.9 from 52 votes

Chicken Lo Mein (Restaurant Style Without A Wok)

Chicken Lo Mein prepared without a wok uses thinly sliced marinated chicken thighs, fresh or dried lo mein noodles, and a sauce of oyster sauce, Shaoxing wine, soy sauce, and sesame oil. Stir-fried vegetables like napa cabbage, carrot, green onion, and bell pepper add crispness. The dish balances savory, sweet, and umami flavors with tender chicken and textured vegetables.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 361 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Combine the chicken and all the marinade ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
  3. Whisk all the sauce ingredients together in a medium-sized bowl.
  4. 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.
  5. 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)
  6. Add the noodles and pour in the sauce. Toss a few times to mix everything.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 361

% 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.