Easy Chicken Lo Mein Recipe | Better Than Takeout!

lo mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more accessible.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, and thighs are less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar flavor with less heat, while red pepper flakes are inexpensive.

Slice one onion.

Slice eight shiitake mushrooms after removing the stems.

Cut two bok choy, wash them well, and remove the core.

Slice one red bell pepper after removing the core and seeds.

Cut one carrot into three pieces and slice it into matchsticks using a mandoline or knife.

Slice two scallions.

Grate three garlic cloves and one piece of ginger to create a paste.

In a bowl, combine 3 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of mirin, 1 teaspoon of cane sugar, 1 tablespoon of sesame oil, and 3 tablespoons of cornstarch; mix with a fork to make the sauce.

Cut two chicken breasts in half for thin slices, then cut each slice into thin strips.

Marinate the chicken with 1 teaspoon of light soy sauce, 1 teaspoon of sesame oil, and freshly ground white pepper; mix with hands and set aside.

Bring a pot of water to a boil and cook the egg noodles for 4 minutes or according to package instructions; transfer to a sheet pan and drizzle with oil to prevent sticking.

Preheat a wok to high heat until smoking hot, then pour in vegetable oil and spread it with a paper towel.

Add the marinated chicken to the wok and sear until golden brown on both sides, about 4 minutes; remove the chicken to the sheet pan.

Add more oil to the wok, then add garlic, ginger, and onion; sear for a couple of minutes.

Add sliced shiitake mushrooms, carrots, and bell peppers to the wok; sear on high heat for a couple of minutes.

Add bok choy and pour in half a cup of chicken stock; mix well and add the sauce; cook for about 1 minute until the sauce thickens.

Add the chicken back into the wok and mix everything together until incorporated.

Add the cooked noodles and mix again to ensure the sauce covers everything.

Shut off the heat and add the sliced scallions; give it another toss.

Plate the chicken lo mein and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens