Every time I whip up a stir-fry, I’m transported back to those bustling nights in college when we’d throw together whatever was in the fridge—sometimes it worked, sometimes it didn’t. Chicken Lo Mein was a discovery that never failed us; it’s a bit like finding the perfect playlist for a road trip. Quick, satisfying, with just the right hit of nostalgia—this dish blends savory notes with colorful veggies, like a symphony in a bowl. And honestly, who doesn’t love slurping noodles?
Steps
- Check if your lo mein noodles are raw or pre-cooked. Boil raw noodles until al dente, then rinse and drain them. For pre-cooked noodles, let them come to room temperature or rinse with hot water to separate them.
- In a bowl, mix chicken with cornstarch, water, oil, and oyster sauce. Use boneless, skinless chicken thighs or breast as preferred.
- In another bowl, dissolve salt and sugar in hot water to make the sauce. Add light soy sauce, dark soy sauce, sesame oil, and white pepper to the mixture.
- Heat 2 tablespoons of oil in a wok over high heat, and sear the chicken until browned. Remove the chicken and set it aside.
- Add more oil to the wok, then stir-fry the garlic for 10 seconds. Add cabbage and carrots, stir-fry for a minute, and add wine around the wok’s edge.
- Return the noodles and chicken to the wok. Pour the sauce over the noodles and mix thoroughly for about 30 seconds.
- Lower the heat to medium, cover the wok for a minute, then uncover and stir-fry. If noodles are dry, add 1/4 cup of water or stock. Add bean sprouts and scallions.
- Stir-fry for another minute and serve your chicken lo mein fresh and hot.
Ingredients
- Uncooked or pre-cooked lo mein noodles (amount as required)
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon oil (for marinating chicken)
- 1 tablespoon oyster sauce
- 2 tablespoons oil (for cooking)
- 2 cloves garlic, minced
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 2 tablespoons Shaoxing wine or dry sherry
- 1/4 cup water or chicken stock
- 1 cup bean sprouts
- 3 scallions, sliced
- 1/4 cup hot water
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
Nutritional Values
Calories: 1836kcal | Carbohydrates: 252g | Protein: 78g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 348mg | Sodium: 3012mg | Potassium: 2058mg | Fiber: 18g | Sugar: 24g | Vitamin A: 21060IU | Vitamin C: 142.8mg | Calcium: 270mg | Iron: 9.6mg
FAQ
- What are the best noodles to use for Chicken Lo Mein?
- The ideal noodles for Chicken Lo Mein are egg noodles, often labeled as “Hokkien Noodles.” They can be found in two forms: uncooked lo mein noodles that require pre-boiling and cooked lo mein noodles that are ready to stir-fry directly. Fresh noodles labeled as “oil noodles” (??) are also suitable.
- How do I prepare uncooked lo mein noodles for the recipe?
- If you’re using uncooked lo mein noodles, boil them until they are al dente according to the package instructions, rinse them briefly with warm water, and drain them thoroughly before using them in the recipe.
- Can I use different vegetables in my Chicken Lo Mein?
- Yes, you can customize the vegetables based on your preference. The recommended vegetables are carrots, cabbage, bean sprouts, and scallions, but you can also add red bell peppers, mushrooms, or snow peas for variety.
- How can I make sure my Chicken Lo Mein isn’t too greasy or soggy?
- To prevent greasiness or sogginess, ensure you do not overcook the noodles and use a balance of oil during stir-frying. Additionally, adjust the sauce amounts to taste and preference.
- What’s the difference between lo mein and chow mein?
- Lo mein refers to a dish where the noodles are boiled and then tossed with sauce and ingredients, resulting in a softer texture. Chow mein translates to “stir-fried noodles” and typically refers to a dish with crispier noodles, especially in the Hong Kong style. The terms can be used interchangeably in the West, leading to some confusion.
Tips
- When using uncooked lo mein noodles, boil them until just al dente, then rinse with warm water and drain thoroughly to prevent them from becoming soggy during stir-frying.
- For added flavor and an authentic appearance, be sure to include dark soy sauce in your recipe. This ingredient will give the noodles a rich color and enhance the overall taste.
- Customize your vegetable mix by including your favorites like red bell peppers or mushrooms, but remember that the classic combination of carrots, cabbage, bean sprouts, and scallions offers a perfect blend of textures and flavors.
- If the noodles appear dry while stir-frying, add a little water or stock to achieve a glossy, smooth consistency and ensure they are heated through before serving.
Equipment
- Wok – Essential for stir-frying the ingredients and achieving the authentic flavor of the dish.
- Colander – Useful for draining the noodles after boiling.
- Large Mixing Bowls – Needed for marinating the chicken and mixing the sauce.
- Tongs or Stir-fry Spatula – For mixing and stir-frying the ingredients in the wok.
- fried dishes.
