Restaurant-Style Chicken Lo Mein
Ingredients
- 1 pound fresh lo mein egg noodles
- 8 oz. boneless skinless chicken thighs)
(or chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil)
(plus more for cooking
- 1 teaspoon oyster sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1 clove garlic)
(minced
- 4 cups cabbage)
(shredded
- 2 medium carrots)
(julienned—about 1 1/2 cups
- 1 tablespoon shaoxing wine
- 2 cups mung bean sprouts
- 2 scallions)
(julienned
Directions
- 1
Determine whether your lo mein noodles are raw or pre-cooked. If raw, you will need to boil them before stir-frying. If pre-cooked, let the noodles come up to room temperature. See our post on how to prepare lo mein noodles for more detailed instructions.
- 2
In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce.
- 3
In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper.
- 4
In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- 5
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- 6
Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
- 7
Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they're loose, slippery-looking, and heated through. Add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Restaurant-Style Chicken Lo Mein
Similar Recipes
Ratings & Reviews
Based on 112 ratings
Rating Breakdown
About this Recipe
Craving authentic, restaurant-quality lo mein without the takeout price tag or wait? This Restaurant-Style Chicken Lo Mein recipe brings those vibrant, savory flavors right to your kitchen, ready to enjoy in just 30 minutes.
What sets this recipe apart is its ability to create that elusive takeout taste and wonderfully chewy texture in your own home. It promises a superior, fresher flavor profile compared to many restaurant versions, all while being surprisingly straightforward to prepare.
Prepare for a dish bursting with savory, umami-rich flavors, balanced by aromatic sesame oil, a hint of sweetness, and a touch of white pepper. You'll enjoy tender pieces of chicken alongside crisp-tender shredded cabbage and julienned carrots. The fresh lo mein egg noodles provide that quintessential satisfying chew, making every bite a delightful experience. This is a robust and satisfying meal, perfect for a cozy evening in or a casual gathering.
Flexibility is key with lo mein. You can easily swap chicken thighs for chicken breast depending on your preference, both cut into thin strips. For a vegetarian option, replace the chicken entirely with firm tofu or extra vegetables like bell peppers or broccoli florets. If you don't have Shaoxing wine, a dry sherry or even chicken broth can be used as a substitute in the sauce. Don't have oyster sauce? Hoisin sauce can offer a similar sweet and savory depth.
This satisfying chicken lo mein is perfect for a cozy weeknight dinner or as a standout dish at a casual get-together. Serve it hot and fresh for the best possible experience.