Description
A fast, flavorful chicken lo mein recipe that combines tender chicken, chewy noodles, and crisp vegetables in a savory-sweet sauce—ready in 20 minutes.
Ingredients
Scale
- 340 g (12 oz) fresh or frozen lo mein noodles or egg noodles
- 450 g (1 lb) boneless skinless chicken thighs, thinly sliced
- 1 large egg white (about 30 g)
- 1 tbsp (8 g) cornstarch
- 1 tsp (6 g) light soy sauce
- 60 ml (1/4 cup) light soy sauce
- 30 ml (2 tbsp) oyster sauce
- 15 ml (1 tbsp) shaoxing wine or dry sherry
- 10 g (2 tsp) granulated sugar
- 5 ml (1 tsp) toasted sesame oil
- 60 ml (1/4 cup) low-sodium chicken stock or reserved noodle water
- 2 garlic cloves (6 g), grated
- 20 g (1 tbsp) fresh ginger, julienned
- 1 medium carrot (75 g), matchsticks
- 100 g (3.5 oz) snow peas or snap peas
- 3 scallions (30 g), white and green separated
- Neutral oil for high heat (grapeseed or canola)
- White pepper to taste
- Toasted sesame seeds and additional scallions for garnish
Instructions
- Toss chicken with egg white, cornstarch, and soy sauce; marinate for 10–15 minutes.
- Whisk together the sauce ingredients and set aside.
- Cook noodles in boiling water for 1–2 minutes or until just pliable; reserve water, drain, and toss with oil.
- Heat wok until smoking, add oil, sear chicken in batches until golden and cooked through.
- Sauté garlic and ginger until fragrant, add carrots and snow peas; stir-fry until bright and tender.
- Return chicken, add noodles and sauce; toss to combine and heat through before serving.
Notes
Make-ahead by prepping components up to 24 hours in advance. For leftovers, reheat in a hot skillet with water or oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg