Chicken Lo Mein with Garlicky Egg Noodles and Savory Sauce
By Mason Brooks
Prep
10 min
Cook
10 min
Total
20 min
Servings
3
Level
Easy
This chicken lo mein recipe serves three in 20 minutes and can be a convenient weeknight substitute for takeout․ Sautéed chicken breast and vegetables are combined with egg noodles and a sauce made with sesame oil and other ingredients, including garlic and sweetness․
The chicken is velveted in water, cornstarch, baking soda, salt, Shaoxing rice wine, and oil to keep the chicken strips moist․ Oyster sauce is included in the lo mein sauce to give it body․ Low-sodium soy sauce is used to provide saltiness․ Dark soy sauce is used to add color and subtle sweetness․ Fresh lo mein noodles are boiled and stir-fried with napa cabbage, onion, carrot, celery, green onion, and garlic․
Other stir-fry ingredients can be prepared as the noodles cook․ Stir-fry dishes cook quickly․ Add cooked chicken strips just before the water begins to boil again, about 30 seconds to 1 minute for thin strips․ Do not rinse the cooked noodles․ These starchy noodles will help the sauce cling to the food․ Common errors when making stir-fry dishes include overcooking chicken and vegetables, which makes the chicken tough and vegetables soggy․
Serve hot noodles as a quick meal or side dish with other dishes, such as chicken and broccoli, sesame chicken, or other Chinese dishes․ Microwave leftovers, stirring the noodles halfway through heating․ Place leftover noodles in a pan with a little water and steam them, stirring occasionally․
Why you'll love this recipe
- Quick meal for a small family prepared by cooking chicken, noodles, and vegetables in sequence using the same pot of water, then stir-frying․
- Chinese takeaway fans like egg noodles in oyster sauce and other salty and sugary sauces to mimic the taste of lo mein․
- Thinly sliced chicken breasts are tender because of a velveting marinade of water, cornstarch, baking soda, and oil used before blanching the slices in this recipe․
- Vegetables in the dish can be easily adapted for time-saving meal preparation․ Optional vegetables or substitutes for Napa cabbage, onion, carrot, celery, and green onion are possible․
- Good as a side to chicken and broccoli or sesame chicken for a homemade version of takeout dishes․
- Leftovers can be reheated by microwaving or steaming noodles covered with a bit of water in a pan․
Ingredients
- •8 oz skinless boneless chicken breast (cut into thin strips)
- •1 tbsp water
- •1 tsp Shaoxing rice wine (optional)
- •¼ tsp Kosher salt (fine salt is okay too)
- •⅛ tsp baking soda
- •2 tsp cornstarch
- •1 tsp neutral oil
- •3 tbsp oyster sauce
- •3 tbsp low-sodium soy sauce
- •1 ½ tbsp granulated sugar
- •1 tbsp dark soy sauce
- •16 oz lo mein noodles (also known as fresh egg noodles)
- •½ small yellow onion (sliced)
- •½ large carrot (peeled and julienned)
- •4 oz napa cabbage (sliced)
- •1 rib celery (julienned)
- •2 stalks green onion (cut into 1-inch pieces, whites and greens separated)
- •1 tbsp garlic (minced, about 2 to 3 cloves)
- •1 tbsp Shaoxing rice wine (optional)
- •2 tsp sesame oil
- •2 tbsp neutral oil (or as needed, for cooking)
Instructions
- 1
Add the chicken strips, water, Shaoxing rice wine, salt, and baking soda to a bowl. Mix until well combined and the chicken has absorbed the liquid.
- 2
Add the cornstarch and mix until well combined. Add the oil, mix well, and marinate for 5 to 10 minutes while preparing the remaining ingredients.
- 3
Combine the oyster sauce, soy sauce, sugar, and dark soy sauce in a bowl. Mix until the sugar has dissolved, then set aside.
- 4
Bring a pot of water to a boil, then reduce the heat to a high simmer.
- 5
Add the marinated chicken to the simmering water, immediately stirring to separate the strips. Cook for about 30 seconds to 1 minute, or until just cooked through, then remove with a strainer.
- 6
Cook the lo mein noodles in the same pot according to the package instructions. During the final 30 seconds, add the napa cabbage, onion, carrot, celery, and white parts of the green onions; drain well.
- 7
Heat about 2 tablespoons oil in a wok or large sauté pan over medium-high heat. Add the garlic and stir-fry until fragrant, about 15 to 30 seconds.
- 8
Add the drained noodles and vegetables with the cooked chicken strips. Stir-fry briefly until well combined, then drizzle the Shaoxing rice wine around the wok and stir-fry until fragrant and cooked off.
- 9
Pour in the prepared sauce and toss until the noodles are evenly coated. Add the green parts of the green onions and sesame oil, stir-fry briefly to combine, and serve hot.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
