Chicken Lo Mein

The difference between chow mein and lo mein is in the preparation. Chow mein is fried noodles and lo mein is mixed noodles. This all in one meal is quick and easy that will feed your family for much less than take out. If you can’t find egg noodles, you can use spaghetti or angel hair pasta or instant ramen noodles.

Makes 4-6 servings

Ingredients

1 pound fresh egg noodles or 12 ounces dried noodles
2 tablespoons vegetable oil
½ onion, sliced
4 cloves garlic, minced
½ ounce ginger, grated
8 ounces chicken breast, thinly sliced
½ red pepper, thinly sliced
4 stalks yue choy, cut into 2 inch lengths
2 stalks green onion, cut into 2 inch lengths
1 teaspoon sesame oil
1 teaspoon roasted sesame seeds

For the Sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce sauce
1 teaspoon better than chicken bouillon
2 teaspoons brown sugar
¼ teaspoon ground white pepper

Instructions

1. Cook the egg noodles, according to the package. Set aside.
2. In a small bowl, combine sauce ingredients. Set aside.
3. In a wok or large frying pan on medium heat, add cooking oil and onion. Stir fry for 1-2 minutes. Add garlic and ginger. Let cook for 30 seconds or until fragrant.
4. Add chicken and stir fry until cooked through and no longer pink.
5. Add red pepper and yue choy. Stir fry for another minute.
6. Add well drained noodles and pour sauce over top. Toss well and let the noodles heat through for 1-2 minutes, if necessary. Turn off the heat. Add green onion, sesame oil and roasted sesame seeds. Mix well.
7. Serve on a platter.

Print Recipe

5 from 1 vote

Chicken Lo Mein

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Keyword: chicken, noodles, wok

Servings: 4 servings

Ingredients

• 1 pound fresh egg noodles or 12 ounces dried noodles
• 2 tablespoons vegetable oil
• ½ onion sliced
• 4 cloves garlic minced
• ½ ounce ginger grated
• 8 ounces chicken breast thinly sliced
• ½ red pepper thinly sliced
• 4 stalks yue choy cut into 2 inch lengths
• 2 stalks green onion cut into 2 inch lengths
• 1 teaspoon sesame oil
• 1 teaspoon roasted sesame seeds

For the Sauce

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce sauce
• 1 teaspoon better than chicken bouillon
• 2 teaspoons brown sugar
• ¼ teaspoon ground white pepper

Instructions

• Cook the egg noodles, according to the package. Set aside.
• In a small bowl, combine sauce ingredients. Set aside.
• In a wok or large frying pan on medium heat, add cooking oil and onion. Stir fry for 1-2 minutes. Add garlic and ginger. Let cook for 30 seconds or until fragrant.
• Add chicken and stir fry until cooked through and no longer pink.
• Add red pepper and yue choy. Stir fry for another minute.
• Add well drained noodles and pour sauce over top. Toss well and let the noodles heat through for 1-2 minutes, if necessary. Turn off the heat. Add green onion, sesame oil and roasted sesame seeds. Mix well.
• Serve on a platter.