Chinese · Free
Chicken Lo Mein
Soft egg noodles tossed with juicy chicken and colorful vegetables in a savory, glossy sauce -- a quick and satisfying weeknight noodle bowl.
****+
Prep 20 min · Cook 12 min
Method
Cook the lo mein noodles in boiling water according to the package, usually 2 to 4 minutes, until just tender. Drain, rinse under cool water, and toss with a few drops of oil to keep them loose.
Toss the sliced chicken with the Shaoxing wine and cornstarch and let it sit for 10 minutes so it cooks up tender.
In a small bowl, stir together the soy sauce, oyster sauce, dark soy sauce, sugar, and sesame oil to make the sauce, and keep it near the stove.
Heat a wok or large skillet over high heat, add 1 tablespoon of the neutral oil, and stir-fry the chicken for 3 to 4 minutes until cooked through and lightly golden. Transfer to a plate.
Add another 1 tablespoon oil, then the garlic, and stir for 15 seconds until fragrant.
Add the bell pepper, napa cabbage, and snow peas and stir-fry over high heat for 2 minutes until crisp-tender but still vibrant.
Push the vegetables aside, add the last 1 tablespoon oil, and add the drained noodles, letting them sit for 20 seconds before tossing.
Return the chicken to the pan, pour the sauce over everything, and toss with tongs for about 2 minutes until the noodles are evenly coated and glossy and everything is heated through.
Add the scallions and toss for a final 30 seconds, then taste and adjust with a splash more soy sauce if needed and serve hot.
Chef's tips
- Lo mein noodles are meant to be soft and tossed, unlike crispier chow mein, so do not fry them hard.
- Rinsing the boiled noodles stops the cooking and prevents them from turning gummy in the pan.
- Swap in any quick-cooking vegetables you have, such as carrots, mushrooms, or baby corn.
Cooking times vary by equipment -- cook to temperature and to taste.
