Chicken Lo Mein Recipe


Chicken Lo Mein Recipe
Chicken Lo Mein is a take out classic! My recipe is snappy, easy, and quite delicious. Disregard requesting in, prepare this at home instead!

Chicken Lo Mein

It’s always such a treat whenever I find the opportunity to go to an Asian market in my city. Does some other individual feel like a kid in a candy store? I used to feel threatened going in, stressed that I wouldn’t peruse the labels fittingly and would end up purchasing improper things, but I’ve made sense of how to just mess around with it! There are so many different types of snacks, the best drinks I’ve purchased in a store, and hundreds of types of noodles. I purchased so many noodles and I’ve been biting the dust to start using them. Just nothing takes a stir fry to the accompanying level like fresh noodles. This is a Chinese dish that uses long egg noodles as its base. Traditional Cantonese style plan of this dish would just make a wonton soup juices and serving these noodles dry (but cooked) as a bit of hindsight. I, however, lean toward the American version of lo mein, a saucier dish with lots of meat and veggies. If you have a Cantonese style lo mein recipe that would absolutely blow my mind please don’t hesitate to share! I’m always chasing for new favorites and you folks doubtlessly have great taste!


How To Make Chicken Lo Mein

Detailed measurements and instructions can be found on my printable recipe card at the base of the page.

Set up the noodles: Boil the noodles according to package instructions, set aside.

Consolidate sauce: Whisk all the sauce ingredients together in a small bowl. Set aside.

Set up the chicken: In a medium-sized bowl toss the chicken with the ginger, garlic, and soy sauce.

Saute the saute-ables: Heat your oil in an enormous wok, making sure everything is pleasant and hot before including the chicken. Stir the chicken well and empower it to brown for 5 minutes or until it browns. Oust from the heat and set aside, don’t stress if it’s still pink inside. Incorporate more oil and saute the veggies till they soften, stirring ordinarily.

Finish lo mein: Add the chicken back to the wok alongside the cooked noodles and organized sauce. Toss everything together well and state of mind executioner the heat. Garnish with green onion and serve to steam.


Tips For Making The Best Lo Mein

  • If you choose to use ramen noodles for this dish, recall that rice ramen noodles tend to break when stir seared in a dish this way.
  • If you choose to use standard level rice noodles for this dish make sure to allow them to soak according to package instructions before percolating.
  • There’s no convincing reason to go out and purchase a wok for this recipe (in spite of the way that they are stunning to have close by), just use a colossal skillet instead, we need something with lots of surface locale to prepare all of these ingredients.
  • Meat and shrimp also taste stunning in this dish.
  • Do whatever it takes not to confuse this dish with the incredibly notable chow mein, take a gander at my recipe for chow mein where I talk a bit more about the difference between the two.
  • Grill sauce can be used instead of hoisin and additional soy sauce can be substituted for the oyster sauce.
  • No more styrofoam containers for our leftover Chinese! Just store this in a sealed shut container and it will last 3 – 4 days in the fridge and as long as 3 months in the cooler. Permit to defrost absolutely before reheating.

    Chicken Lo Mein Recipe

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Chicken
    Keyword: Chicken Lo Mein Recipe
    Servings: 4
    Author: admin


    • 1/4 cup low-sodium soy sauce
    • 1 cup snow peas
    • 1/4 cup hoisin sauce
    • 1 tbsp. canola oil
    • 8 ounce lo mein noodles
    • 1 cup carrot peeled and grated
    • 1 teaspoon sesame oil
    • 1 red bell pepper chopped
    • 1 head broccoli cut into small florets
    • 1 Lb boneless skinless chicken breast cut into 1" pieces


    • cook noodles according to package instructions. Drain and toss with sesame oil to coat.
    • In a large skillet add canola oil over medium-high heat. Add bell pepper and broccoli and cook for 6-7 minutes until tender.
    • Stir in chicken and cook for 8 minutes until golden and no longer pink from inside.
    • Add cooked noodles, carrots, hoisin sauce, snow peas, and soy sauce and toss all together.
    • Serve!

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