Easiest Chicken Lo Mein Recipe

Easiest Chicken Lo Mein Recipe

A few days ago I went to an Asian market here and once I got in, I was like a kid in a toy store. So many different types of foods, such colorful packaging, so many beautiful cakes, and my favorite, hundreds of types of noodles. I bought so many noodles, and I’ve been dying to start using them. Nothing like fresh noodles. Needless to say I bought a bunch of stuff, but there were so many things I had no idea what they were, and to top it off I forgot my glasses and couldn’t read any labels. Luckily, I did not forget my husband and he did pretty well in reading all the labels for me.

I  also finally got the new wok I’ve been waiting for weeks for and I couldn’t be any happier.  Of course I had to test it out and I had just the right noodles for that. Which brings me to today’s recipe for chicken lo mein. Lo Mein basically means tossed noodles and fresh egg noodles are normally best for lo mein. This is just my version, and it’s super easy and quick.

Easiest Chicken Lo Mein Recipe 

THE RECIPE

INGREDIENTS:

For Sauce
  • 1 tbsp brown sugar packed
  • 2 tbsp soy sauce low sodium
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp hoisin sauce
  • 1 tsp ground black pepper
  • 1 tsp sesame oil
For Chicken
  • 1 lb chicken breasts skinless and boneless, cut into small pieces
  • 2 tbsp soy sauce
  • 1 tsp fresh ginger minced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
For Veggies
  • 2 tbsp olive oil
  • 2 cups shiitake mushrooms sliced
  • 1 cup Chinese cabbage shredded
  • 1 cup carrots julienned
  • 1 large onion chopped
Other
  • 16 oz ramen noodles or any other Asian style noodles
  • 3 green onions chopped
INSTRUCTIONS:
  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.

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