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Chicken Lo Mein
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Get stir-frying with the easiest and most scrumptious chicken lo mein recipe. Forget take-out, whip this up at home!
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For Sauce
  1. 1 tbsp brown sugar
  2. 2 tbsp soy sauce, low sodium
  3. 2 tbsp dark soy sauce
  4. 1 tbsp oyster sauce
  5. 1 tsp hoisin sauce
  6. 1 tsp ground black pepper
  7. 1 tsp sesame oil
  8. For Chicken
  9. 2 chicken breasts, skinless and boneless, cut into small pieces
  10. 2 tbsp soy sauce
  11. 1 tsp fresh ginger, minced
  12. 3 cloves garlic, minced
  13. 2 tbsp olive oil
For Veggies
  1. 2 tbsp olive oil
  2. 2 cups shiitake mushrooms, sliced
  3. 1 cup Chinese cabbage, shredded
  4. 1 cup carrots, julienned
  5. 1 large onion, chopped
  1. 16 oz Asian style noodles like ramen noodles or udon noodles
  2. 3 green onions, chopped
  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In a small bowl whisk all the sauce ingredients together, then set aside.
  3. In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
  4. Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
  5. Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
  6. Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
  7. Garnish with green onions and serve.
  1. NOTES
  2. Cook time includes time to cook noodles.
  3. You can also use chicken thighs instead of chicken breast.
  4. If you don't have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
  5. Oyster sauce could also be replaced with a soy sauce or fish sauce.
Adapted from Jo Cooks
Adapted from Jo Cooks
Stuff http://tj-webs.com/stuff/

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