Description
How to make chicken lo mein with tender noodles, crispy vegetables, and savory sauce that tastes better than takeout in just 20 minutes.
Ingredients
Scale
Noodles and Protein
- 8 oz fresh lo mein noodles or linguine
- 1 lb boneless skinless chicken thighs, sliced thin
- 2 tbsp vegetable oil, divided
- 1 tsp sesame oil
Vegetables
- 1 medium onion, thinly sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced thin
- 2 cups cabbage, shredded
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp black pepper
Instructions
- Prep Noodles: Cook lo mein noodles according to package directions until just tender. Drain well and toss with a little oil to prevent sticking while you prepare everything else.
- Mix Sauce: Whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper in a small bowl. Having this ready makes the stir-frying process much smoother.
- Cook Chicken: Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken and stir-fry for 3-4 minutes until golden and cooked through. Remove and set aside.
- Stir-Fry Vegetables: Add remaining oil to the same pan. Stir-fry onion and carrots for 2 minutes, then add bell pepper and cabbage. Cook until just tender-crisp, about 2-3 minutes more.
- Add Aromatics: Push vegetables to one side of pan and add garlic and ginger to the empty space. Stir-fry for 30 seconds until fragrant, then mix with vegetables.
- Combine Everything: Return chicken to pan, add noodles and sauce mixture. Toss everything together for 1-2 minutes until noodles are heated through and well coated.
- Finish Dish: Remove from heat, drizzle with sesame oil, and sprinkle with green onions. Toss once more and serve immediately while hot and aromatic.
Notes
- Don’t overcook noodles initially as they’ll finish cooking in the pan with other ingredients.
- Have all ingredients prepped and ready before starting since stir-frying happens very quickly.
- Substitute chicken breast for thighs if preferred, but reduce cooking time to prevent drying out.
- Add extra vegetables like mushrooms, snap peas, or bean sprouts for more variety and nutrition.
- Double the sauce recipe if you prefer extra saucy noodles like I do.
- Leftovers taste even better the next day as flavors meld together overnight.
Allergy Information: Soy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 12g
- Carbohydrates: 48g
- Protein: 28g