If you’re anything like me, a good Chicken Lo Mein can be the highlight of a long, bustling day—like an unexpected sunny day in October. The noodles, the sauce, the veggies all come together in a harmonious blend that makes you wonder why you ever considered ordering takeout. Last week, when the news was buzzing about that comet sighting, I found myself stirring this dish, letting the aromas fill the kitchen like a comforting hug.
Steps
- Determine the type of lo mein noodles you have. If they are uncooked, boil them until al dente, then rinse with warm water and drain. If the noodles are pre-cooked, rinse them in hot water to separate and warm them.
- In a medium bowl, combine chicken pieces with cornstarch, water, oil, and oyster sauce, mixing well. Prepare the sauce by dissolving salt and sugar in hot water, then add light soy sauce, dark soy sauce, sesame oil, and white pepper.
- Heat 2 tablespoons of oil in a wok over high heat, and sear the chicken until browned. Remove the chicken from the wok and set it aside for later.
- Add another 2 tablespoons of oil to the wok, toss in the garlic, and stir for about 10 seconds. Add cabbage and carrots, stir-fry for a minute, and pour the wine around the edge of the wok.
- Return the noodles and chicken to the wok. Pour the prepared sauce over the noodles and mix thoroughly for about 30 seconds.
- Lower the heat to medium, cover the wok, and let it sit for one minute. Uncover, stir the noodles, and add 1/4 cup water or stock if needed to loosen the noodles. Add bean sprouts and scallions.
- Stir-fry everything together for an additional minute until everything is heated through. Serve your homemade Chicken Lo Mein immediately.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon oil (plus additional for cooking)
- 1 tablespoon oyster sauce
- 1/2 cup hot water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons oil (for stir-frying)
- 3 cloves garlic, minced
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 pound lo mein noodles (uncooked or pre-cooked)
- 2 cups bean sprouts
- 3 scallions, chopped
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 is the best type of noodle to use for Chicken Lo Mein?
- The ideal noodles for Chicken Lo Mein are egg noodles, which are typically yellow. You can choose between uncooked lo mein noodles, which need to be boiled beforehand, or pre-cooked noodles that can be added directly to the wok. Additionally, “oil noodles” can be used as they are often oiled before packaging to prevent sticking.
- How does Chicken Lo Mein differ from Chow Mein?
- Chicken Lo Mein and Chow Mein often get confused. Chow Mein translates to “stir-fried noodles,” and typically refers to pan-fried, crispier noodles like Hong Kong style. Lo Mein noodles are usually softer and are mixed with sauce, making them distinctly different from the stir-fried version.
- What vegetables work best in Chicken Lo Mein?
- The preferred vegetables for Chicken Lo Mein include carrots, cabbage, bean sprouts, and scallions. These provide a good balance of flavors and textures. Alternatively, you can also add red bell peppers, mushrooms, or snow peas if you prefer.
- How can I ensure my Lo Mein noodles are not too dry?
- After adding the noodles to the wok, if they appear dry, you can add 1/4 cup of water or stock and continue stir-frying until the noodles are loose and slippery. This will help them absorb the sauce better and prevent dryness.
- Can I substitute chicken thighs with chicken breast in this recipe?
- Yes, you can use boneless skinless chicken breast instead of chicken thighs if you prefer. Both options work well for this recipe.
Tips
- To ensure the best texture, if you’re using uncooked lo mein noodles, boil them until they’re just al dente, then rinse with warm water and drain thoroughly before stir-frying.
- For added depth of flavor and the rich color typical of authentic lo mein, use dark soy sauce, which is available at most Chinese grocery stores.
- For a delightful combination of textures and flavors, consider using a mix of vegetables like carrots, cabbage, bean sprouts, and scallions. Feel free to add other vegetables such as red bell pepper or mushrooms for variety.
- When stir-frying, if the noodles appear dry, add a splash of water or stock to help them achieve a slippery and well-coated texture.
Equipment
- Wok – Essential for stir-frying the chicken and vegetables.
- Colander – Useful for draining and rinsing the noodles.
- Kitchen Scale – Helpful if you prefer to measure ingredients using metric measurements.
- Airtight Containers – To store any leftovers.
