Authentic Chicken Lo Mein (VIDEO)
This authentic, restaurant quality Chicken Lo Mein is so much better than takeout! It's a delicious Chinese noodle dish that is great for feeding a crowd - done in 30 minutes!
Servings: 5
Equipment
Ingredients
Chicken
- 1/2 lb chicken breast sliced into 1/4" strips, against the grain
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp avocado oil
Vegetables
- 1 medium carrot sliced into 1/2 inch matchsticks
- 3 cups cabbage thinly sliced into ribbons
- 1/4 white onion sliced into 1/2 inch strips
- 5 scallions chopped into 2 inch pieces, greens and whites separated
- 1 tbsp ginger minced
- 5 cloves garlic minced
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tbsp water
- 1/2 tbsp cornstarch
- 1/4 tsp msg optional
Noodles
- 1 lb lo mein noodles fresh; if using dried noodles, use 1/2 lb of dried noodles and cook to package directions
Oils
- 3 tbsp neutral oil I used avocado oil
- 1/2 tsp sesame oil
Instructions
- Slice the chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
- On a tray, add the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
- Premix the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using. Add to the tray of vegetables
- Bring a large pot of water to a boil. Add the lo mein noodles and cook about 2 minutes less than package directions (or until al dente), drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
- In a wok over high heat, add the oil and heat until just smoking. Add the marinated chicken and saute for 2-3 minutes or until cooked through and set aside.
- In the remaining oil, sauté thegarlic and ginger for 15 seconds, followed by the scallion whites and vegetables (carrots, onions, and cabbage). Sauté for 3 to 4 minutes until slightly wilted and charred. Add the lo mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
Video
Notes
Buying Lo Mein Noodles: I recommend buying fresh Lo Mein Noodles due to the bounciness and chewy texture of the noodles. Twin Marquis is my favorite brand, and you can find them in the fresh noodle section of your asian grocery store. I do not recommend buying the cooked noodle - stick to the uncooked Lo Mein Noodle for best results. Before boiling the noodle, remove them from the package and separate any noodles that may have stuck together into individual strands (they sometimes stick together at the ends). This will help the noodle cook evenly in the water.
Lo Mein Sauce: Instead of making a cornstarch slurry, I added the cornstarch to the sauce to avoid having to make it in another bowl - this saves you both time AND an extra step! Just be sure to mix the sauce again right before adding it to the noodles.
Vegetable Prep: I always recommend cutting your vegetables into similar sized pieces so they cook evenly - this little step makes a huge difference!
Undercook the noodles - don't forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for, or until very al dente. This way, they come to my preferred doneness by the time the noodles have absorbed all the sauce the heat continues to cook the noodles when they are stir fried.
After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
Avoid crowding your pan - crowding can lead to your Chicken Lo Mein not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
Nutrition
Calories: 432kcal | Carbohydrates: 74g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 756mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg
