Chicken Lo Mein
Published Jan. 23, 2025
- Total Time
- About 1 hour
- Prep Time
- 25 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces fresh (refrigerated) or frozen lo mein noodles
- 2tablespoons canola oil or vegetable oil, plus extra for drizzling noodles
- 2tablespoons light soy sauce
- 2tablespoons dark soy sauce
- 1tablespoon oyster sauce
- 1tablespoon Chinese black vinegar
- 1tablespoon Shaoxing wine
- 1tablespoon toasted sesame oil
- 1tablespoon turbinado or granulated sugar
- ¾pound boneless, skinless chicken thighs, thinly sliced (about ¼-inch thick) into bite-size pieces
- Salt and pepper
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- ½ small head napa cabbage, cored and shredded (about 3½ cups)
- 1small carrot, cut into matchsticks
- 1cup thinly sliced snow peas
- 1½cups mung bean sprouts
- ½cup thinly sliced scallions, plus more for garnish
Nutritional analysis per serving (4 servings)
594 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 74 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 34 grams protein; 971 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot of boiling water, cook noodles according to package instructions until al dente. Transfer to a colander and run under cold water to stop the cooking. Drain well. If noodles are sticky, drizzle them with a little neutral oil and toss to prevent sticking.
- Step 2
While the water comes to a boil, prepare the sauce: In a small bowl, whisk to combine the light soy sauce, dark soy sauce, oyster sauce, vinegar, wine, sesame oil and sugar.
- Step 3
In a 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium-high. Add chicken, season with salt and pepper and cook, stirring occasionally, until chicken is just cooked through, 5 minutes. Add 1 teaspoon of the garlic and 1 teaspoon of the ginger and cook, stirring, until fragrant, 30 seconds. Transfer to a plate.
- Step 4
Add the remaining 1 tablespoon canola oil to the skillet, plus the cabbage, carrots and snow peas; lightly season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add the remaining garlic and ginger and stir until fragrant, 30 seconds.
- Step 5
Add chicken, bean sprouts, cooked noodles and sauce, and cook, tossing with tongs, until mixture is well combined and most of the liquid is absorbed, about 2 minutes. Add scallions and toss to combine.
- Step 6
Serve warm and top with more scallions.
Private Notes
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Comments
Try balsamic vinegar for the Chinese black vinegar and dry sherry for the Shaoxing wine. These are both common subs.
I recommend making a 1:1 slurry of light soy sauce and corn starch (1 Tbsp of each), whisking it together, mixing with the sliced chicken, and letting this sit covered on the counter for 30 minutes before cooking. It much improves the texture of chicken in stir frys, even when using chicken breast, and the residual corn starch on the chicken with help thicken sauces. Also, instead of rinsing the noodles, drain them and put them on a tray in the fridge to dry. This helps keep them springy.
Shaoxing can be replaced by sherry fairly easily. Black vinegar is harder because its flavor it very unique—kind of roasted and deep. The only thing that comes to mind is balsamic but I wouldn't go that route. I think there's enough other flavors and such a small amount of it that something like cider or malt vinegar will give you the acidity and a little flavor without getting in the way or punching up flavors that might not work with the dish.
Overall this is a straightforward lo mein recipe that was not hard to make and satisfying. If making again I'd seek out ways to reduce the sodium, perhaps add in a bit of hoisin, and re-balance the noodles vs. vegetables. I added extra veg and some yellow pepper as it was, but this is still quite noodle-heavy. Would be good with bok choy, sliced mushroom, water chestnuts would add a nice crunch. A squirt of sriracha and a squeeze of lime to brighten it up are also great options.
For those saying the ratio of noods to veg is too noodle heavy, I always at least double the amount of veg (and adjust the sauce amount) in any recipe that combines a carb with a veg
I have heard that a mix of balsamic and rice vinegars is a good sub for black vinegar, I think I read that in a Milk Street recipe. But black vinegar is a great thing to have in your pantry if you can find it and like cooking asian food. It has a very interesting flavor which will immediately remind you of Chinese take out.