Chicken Lo Mein

If you love chicken noodle stir fry, like Yaki Chicken Udon, you're going to love this easy Chicken Lo Mein recipe. A beloved staple of Chinese cuisine, this stir-fry noodle dish features juicy chicken, crunchy vegetables and stir-fried noodles coated in a silky and savory lo mein sauce.

Like Chow Mei Fun and Hunan Beef, this Chinese takeout dish, takes about 20 minutes start to finish.

Course Lunch

Cuisine Asian

Keyword Stir Fry Recipe, Udon Noodle

Prep Time 10

Cook Time 10

Total Time 20

Servings bowls

Calories 545kcal

Author Darcey Olson

Cost $10

Ingredients

8 oz fresh egg noodles *Note 1

Velvet the Chicken:

2 tbsp vegetable or avocado oil, divided
8 oz chicken thighs, thinly sliced *Note 2
2 tsp water
2 tsp cornstarch

Vegetables:

2 cloves garlic, minced
1 tsp grated fresh garlic
1 medium carrot, julienned
½ bell pepper, thinly sliced *Note 3
½ cup snow peas
2 cups thinly sliced green cabbage
garnish ideas: sesame seeds, green onions, nuts

Sauce:

3 tbsp low sodium soy sauce
1 tbsp hoisin sauce
½ tbsp dark soy sauce *Note 4
1 tsp brown sugar
1 tsp sesame oil
1 tsp oyster sauce *Note 5
⅛ tsp white pepper

Instructions

Make the Sauce:

Add all the sauce ingredients to a small mixing bowl and whisk to combine. Set aside.
3 tbsp low sodium soy sauce, 1 tbsp hoisin sauce, ½ tbsp dark soy sauce, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp oyster sauce, ⅛ tsp white pepper

Cook the Noodles:

If Using Fresh Cooked Noodles - Quickly rinse in hot water to unstick the noodles. Set aside.
If Using Fresh Uncooked Noodles - Boil for 2 minutes, until barely al dente.
If Using Dry Noodles - Cook according to the instructions on the back of the box- just set your timer for 1 minutes less than the "al dente" time provided.
8 oz fresh egg noodles

Velvet and Stir-fry the Chicken:

Add 1 tbsp of oil to a wok or large skillet and pre-heat over high heat.
Add the chicken, water and 1 tbsp oil to a medium-size mixing bowl and toss to evenly combine. Sprinkle the cornstarch over the top and toss again until evenly coated. If you have the time, let it marinate for 5-10 minutes (not mandatory).
2 tbsp vegetable or avocado oil, divided, 8 oz chicken thighs, thinly sliced, 2 tsp water, 2 tsp cornstarch
Transfer the chicken to the very hot skillet (ensure there are no overlapping pieces), and sear the chicken for 1 minute, (the inside will not be fully cooked yet).
Push the chicken to the side and add the garlic and ginger. Stir-fry for 30 seconds, until fragrant.
2 cloves garlic, minced, 1 tsp grated fresh garlic
Add the bell pepper, carrots and snow peas to the skillet and stir-fry for 2 minutes.
1 medium carrot, julienned, ½ cup snow peas, ½ bell pepper, thinly sliced
Add the cabbage and stir fry for 30-60 seconds, or until softened.
2 cups thinly sliced green cabbage
Add the noodles and sauce to the skillet and stir fry for 30 seconds, or until the chicken is cooked.
Top with sesame seeds, green onions and enjoy.
garnish ideas: sesame seeds, green onions, nuts

Notes

Note 1 - If you can't find fresh egg noodles, you can replace with:

4 ounce dry egg noodles
4 ounces dry linguine/spaghetti/udon noodles

Note 2 - Boneless and skinless chicken breasts can also be used.

Note 3 - Use your favorite stir-fry vegetables. Make sure to add the hard vegetables, that take longer to cook, to the skillet first.

Note 4 - Replace with extra regular low sodium soy sauce if you don't have dark soy sauce. The dark soy sauce is what gives the noodles the darker color, so keep that in mind.

Note 5 - If you don't have oyster sauce, you can replace with equal parts Hoison sauce.

Nutrition