Restaurant-Style Chicken Lo Mein
User Reviews
5
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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
6
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Calories
306 kcal
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Course
Main Course
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Cuisine
Chinese
Restaurant-Style Chicken Lo Mein
Description
Restaurant-Style Chicken Lo Mein centers on fresh egg noodles tossed with thin strips of chicken thigh or breast, complemented by shredded cabbage, julienned carrots, mung bean sprouts, and scallions. The chicken is first coated with cornstarch and oyster sauce for tenderness and flavor, then seared in hot oil. Vegetables are quickly stir-fried with minced garlic and a splash of Shaoxing wine to add depth. The noodles, chicken, and the prepared sauce—combining light and dark soy sauces, sesame oil, white pepper, and seasoning—are then mixed together briefly over high heat to meld flavors. This results in a dish with a pleasing combination of tender meat, chewy noodles, and crisp vegetables.
This classic take on lo mein serves well as a main course, pairing nicely with simple sides or as part of a larger meal. It can be eaten immediately for best texture, enjoying the contrast of tender noodles and fresh vegetables.
Ingredients
- 1 pound egg noodles fresh lo mein
- 8 oz. chicken thigh or chicken breast, cut into thin strips, boneless, skinless
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons neutral cooking oil plus more for cooking, generic cooking oil
- 1 teaspoon oyster sauce
- 2 tablespoons water hot
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon soy sauce light
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 clove garlic (minced)
- 4 cups cabbage (shredded)
- 2 carrot julienned-about 1 1/2 cups, medium
- 1 tablespoon Shaoxing wine (or dry sherry cooking wine)
- 2 cups mung bean sprouts
- 2 scallions (julienned)
Instructions
- Determine whether your lo mein noodles are raw or pre-cooked. If raw, you will need to boil them before stir-frying. If pre-cooked, let the noodles come up to room temperature. See our post on how to prepare lo mein noodles for more detailed instructions.
- In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce.
- In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper.
- In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
- Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they're loose, slippery-looking, and heated through. Add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 502mg | 21% |
| Potassium | 343mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3510IU | 70% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 45mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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