25-Min Chicken Lo Mein Recipe—Just Like Chinese Restaurants!

lo mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles offer more fiber, while spaghetti is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein option, while chicken thighs are generally cheaper than breasts.

Slice the chicken breast against the grain into about 1/4 inch slices.

Place the sliced chicken in a mixing bowl.

Sprinkle the chicken with salt and mix thoroughly until the chicken absorbs all the salt.

Add white pepper, soy sauce, dark soy sauce, Shaoxing wine, egg white, and corn starch to the chicken; mix everything together and marinate while preparing other ingredients.

Cut the onion, carrot, cabbage, scallions, and garlic.

To make the sauce, add soy sauce, dark soy sauce, oyster sauce, and chicken stock in a bowl.

In a pot over high heat, bring water to a boil.

Place the lo mein noodles in the pot and cook for about 3 minutes or just until al dente; be careful not to overcook.

Transfer the noodles to cold water to stop cooking and prevent sticking.

In a wok over high heat, add about 2 tablespoons of oil.

Add the marinated chicken and stir fry until cooked through for about 3 minutes.

Add the garlic and stir fry until aromatic for about 10 seconds.

In the same wok, add another tablespoon of oil, toss in the onion, carrot, and cabbage; stir fry until lightly softened, about 1 minute, then remove and set aside.

In the same wok, add another tablespoon of oil; add the lo mein noodles and cook until aromatic.

Return the chicken, vegetables, and sauce to the wok; quickly stir fry for another 1 minute.

Lastly, add the bean sprouts and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens