Chicken Lo Mein
This Chicken Lo Mein is fast, flavour-packed and better than takeout! Juicy chicken, tender noodles and a rich savoury sauce come together in one pan for a fuss-free weeknight dinner. Ready in under 30 minutes and packed with veggies, it’s a recipe you’ll be making on repeat!
Ingredients
- 500 gboneless, skinless chicken breast, cut into 5 mm (1/4 inch) slices
- ½ tspsea salt flakes
- 1 tbspcornflour (cornstarch)
- ½ tspbicarbonate of soda (baking soda)
- 2 tbspwater
- 1 tbsplight soy sauce
- 1 tbspsesame oil
- 4 tbspoyster sauce (see note 1)
- 1 tbspbrown sugar
- 2 tbsplight soy sauce
- 1 tbspdark soy sauce
- 3 tbspchinese cooking wine (can be substituted with mirin)
- 2 tbspcooking oil (extra-virgin, avocado oil or oil of choice)
- 1brown onion, sliced
- 1 tbspfreshly minced garlic
- 4 cupsfinely sliced wombok
- 1carrot, julienned
- 3spring onions (scallions), cut into 2 cm (¾ inch) batons
- 300 gdried thin egg noodles, prepared as per the packet instructions (see note 2)
Directions
- 1
– To a large bowl, add the chicken, salt, cornflour, bicarbonate of soda, water, light soy sauce and sesame oil. Mix thoroughly until well coated. Set aside for 10–15 minutes while you prepare the remaining ingredients.
- 2
– Add all ingredients for the sauce to a bowl and whisk to combine.
- 3
– Heat the oil in a large, deep, heavy-based pan over high heat. Once hot, add the chicken and cook for 3–4 minutes, tossing until the chicken has changed from pink to white (it will still be raw in the centre).
- 4
Add the onion and garlic to the pan and cook, stirring, for 1 minute.
- 5
Add the cabbage and cook for a further 1–2 minutes until slightly softened.
- 6
Add the carrot, spring onion, egg noodles and the lo mein sauce. Toss using tongs until well combined and coated in the sauce.
- 7
– Divide among four bowls and serve immediately.