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–+ servings
Chicken Lo Mein Noodles

Easy Chicken Lo Mein Noodles

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
The ultimate Chinese take out! My Homemade Chicken Lo Mein Recipe is quick and easy to make, packed with healthy vegetables and can feed a hungry crowd.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 4

Ingredients

for the sauce:

  • 2 Tbsp light soy sauce
  • 2 Tbsp oyster or hoisin sauce
  • 1 Tbsp Shao Xing cooking wine
  • 1 Tbsp white vinegar
  • 1 tsp sesame oil
  • 1 tsp brown sugar

for the stir fry:

  • 500 g chicken breast thinly sliced
  • 200 g dried egg noodles
  • 1 tsp sesame oil
  • 150 g oyster or shiitake mushrooms
  • 125 g beans or snow peas
  • 100 g carrots
  • ½ red bell pepper / capsicum
  • 2 cloves garlic peeled and diced, not crushed
  • 1 Tbsp fresh ginger grated
  • 2 spring onions green onion

to cook:

  • 1 Tbsp vegetable oil
  • 125 ml chicken broth or stock
  • 1 Tbsp cornflour / cornstarch

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • MAKE THE SAUCE: Whisk all of the sauce ingredients together in a medium bowl. Add the chicken and allow to marinate while you prepare the noodles and vegetables.
  • COOK NOODLES: Bring a pot of water to the boil, add the noodles to the pan and cover. Remove from the heat and set aside for 4 minutes. Drain, rinse well under cold water, then toss with the sesame oil and set aside. The noodles should be al dente as they will cook a little more in the hot sauce.
  • SLICE VEGETABLES: Slice all of the vegetables finely, leaving the mushrooms a little chunkier as they will shrink during cooking.
  • FRY CHICKEN: Heat the oil in a large frying pan or wok over a medium-high heat until hot and shimmering. Use tongs to lift the chicken out of the sauce and into the pan, reserving the sauce. Allow to cook for 2 minutes, then stir and cook a further 2 minutes.
  • SAUTÉ VEGETABLES: Remove the chicken from the pan and set aside. Add the mushrooms, beans, carrots, peppers, garlic and ginger to the pan with a splash of cold water and cook for 3-4 minutes until the vegetables are tender.
  • SIMMER UNTIL THICKENED: Return the chicken to the pan along with the drained, cooked noodles and the reserved sauce. Whisk the chicken stock and cornstarch/ cornflour together and add to the pan. Bring to a simmer and cook for 3-4 minutes until the sauce has thickened, tossing everything to mix and coat in the sauce. Garnish with the spring onions and serve immediately.

Nutrition

Serving: 1 bowl | Calories: 351kcal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 1132mg | Potassium: 856mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5098IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 3mg