Chicken Lo Mein

Lo mein means "tossed noodles" — fresh egg noodles are boiled just until tender, then tossed (not stir-fried in a dry wok) with tender chicken, crisp vegetables, and a savory soy-oyster sauce. It's softer and saucier than chow mein, coating each strand evenly.

By YumYum Editorial · Chinese

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 12 oz fresh lo mein noodles (or dried egg noodles)
• 1 lb boneless chicken thighs, thinly sliced
• 1 tbsp soy sauce (for marinade)
• 1 tsp cornstarch
• 3 tbsp neutral oil, divided
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 cup napa cabbage, shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 scallions, cut into 2-inch pieces
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp toasted sesame oil

Instructions

1. Toss sliced chicken with 1 tbsp soy sauce and cornstarch; let sit 10 minutes.
2. Boil noodles according to package directions until just tender, about 1-3 minutes for fresh noodles. Drain, rinse briefly in cold water, and toss with a few drops of oil to prevent sticking.
3. Heat 2 tbsp oil in a wok over high heat. Stir-fry chicken until browned and cooked through, 3-4 minutes. Remove to a plate.
4. Add remaining 1 tbsp oil, then garlic and ginger; stir-fry 15 seconds.
5. Add carrot and cabbage; stir-fry 1-2 minutes until just softened.
6. Add bean sprouts and scallions; stir-fry 30 seconds.
7. Return chicken to the wok along with the noodles. Add oyster sauce, soy sauce, dark soy sauce, and sugar.
8. Toss everything vigorously for 1-2 minutes until noodles are evenly coated and glossy.
9. Drizzle with sesame oil, toss once more, and serve hot.