Chicken Lo Mein – get stir-frying with the easiest and most scrumptious chicken lo mein recipe. Forget take-out, whip this up at home!
A few days ago I went to an Asian market here and once I got in, I was like a kid in a toy store. So many different types of foods, such colorful packaging, so many beautiful cakes, and my favorite, hundreds of types of noodles. I bought so many noodles, and I’ve been dying to start using them. Nothing like fresh noodles.
Needless to say I bought a bunch of stuff, but there were so many things I had no idea what they were, and to top it off I forgot my glasses and couldn’t read any labels. Luckily, I did not forget my husband and he did pretty well in reading all the labels for me.
I also finally got the new wok I’ve been waiting for weeks for and I couldn’t be any happier. Of course I had to test it out and I had just the right noodles for that. Which brings me to today’s recipe for Chicken Lo Mein.
WHAT IS LO MEIN
Lo Mein basically means tossed noodles and fresh egg noodles are normally best for lo mein. This is just my version, and it’s super easy and quick.
HOW TO MAKE CHICKEN LO MEIN
You first need to toss together the chicken with a bit of soy sauce, some garlic and ginger. You could use chicken thighs as well if preferred. Add some olive oil to your wok and heat it well. Cook the chicken until it’s browned and no longer pink.
The veggies I used here were shiitake mushrooms, Chinese cabbage, julienned carrots (I bought them like that to save me time) and a chopped onion. Use as many veggies as you want here, you don’t have to follow my recipe exactly. Cook the veggies for about a minute.
Now comes the fun part, add the cooked noodles and the chicken back to the wok, then the sauce which is what gives this dish all the flavor. At this point you can turn off the heat and toss everything together, garnish with some green onions if preferred and it’s time to eat.
This is what I love about Asian cooking, you spend more time prepping than actually cooking. Everything is cooked super quick. So there you have it, a popular American Chinese dish with fresh noodles loaded with veggies and chicken.
LOOKING FOR MORE ASIAN RECIPES? TRY THESE:
- Asian Style Udon Noodles with Pork and Mushrooms
- Hoisin Chicken Udon Noodles
- Spicy Black Pepper Shrimp with Udon Noodles
- Tofu Drunken Noodles
Chicken Lo Mein
- 1 lb chicken breasts skinless and boneless, cut into small pieces
- 2 tbsp soy sauce
- 1 tsp fresh ginger minced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 cups shiitake mushrooms sliced
- 1 cup Chinese cabbage shredded
- 1 cup carrots julienned
- 1 large onion chopped
- 16 oz ramen noodles or any other Asian style noodles
- 3 green onions chopped
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl whisk all the sauce ingredients together, then set aside.
- In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
- Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
- Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
- Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
- Garnish with green onions and serve.
- Cook time includes time to cook noodles.
- You can also use chicken thighs instead of chicken breast.
- If you don't have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
- Oyster sauce could also be replaced with a soy sauce or fish sauce.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.