Chicken Lo Mein that tastes like your favorite Chinese Takeout! Made with chewy Chinese egg noodles, chicken, onions, cabbage and carrots that will take under 30 minutes to make and tastes 5 stars!
Lo mein is a favorite take-out pick! If I’m ordering something from a Chinese Restaurant Lo mein is definitely on the top list along with General Tso’s chicken. Who doesn’t like soft chewy egg noodles coated with that dark sweet sauce? Pair it with Orange Chicken or Asian Chicken Fingers and you’ll have Chinese Take-out right at home!
Easy Chicken Lo Mein
If I’m going to be making Chicken lo Mein at home I want to use a short list of simple ingredeints and not take unnecessary steps if needed. If it’s too much of a hassle to make Restaurants wouldn’t want to go through the hassle either, so I’m convinced their recipe is as simple and easy as this Chicken Lo Mein recipe! Not only is this recipe Easy but it tastes like the Lo Mein from Chinese take-out places! Adopted from my Vegetable Lo Mein Recipe I simply added chicken to bring to you the Best Chicken Lo Mein! Check out the rave reviews from Pinterest!
How To Make Chicken Lo Mein:
Chicken Lo Mein Recipe
Ingredients
Chicken Lo Mein
- 1 lb Lo Mein Noodles
- 1 carrot julienned
- 1/2 cup chopped cabbage (can use the bottom of salad greens or bean sprouts)
- 1 onion sliced
- 1 chicken breast thinly sliced
Lo Mein Sauce:
- 2 Tbsp oyster sauce
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 tsp apple cider vinegar
- 2 cloves garlic crushed
- 1/8 tsp dried ginger
- dash of white pepper
Instructions
How to make Chicken Lo Mein:
Cook noodles to package instructions. Combine the sauce ingredients and set aside. Meanwhile Heat wok over hi heat. Sear the carrot, cabbage and onion in 2 Tbsp of oil until charred. Add chicken pieces and cook until done.- Then add the cooked and drained noodles. Pour in the sauce and toss over hi heat until heated thoroughly and nicely browned.
Notes
Nutrition per serving
Products Used:
- Cast Iron Wok
- Lo Mein Noodles (similar but my package had Lo mein Noodles printed on package.)
Q&A
What noodles can I use for Chicken Lo Mein?
Chinese Lo Mein noodles are the best, however other egg noodles like Chow mein will work too. Spaghetti or egg noodles from Europeon markets can also be used just over cook them an additional 2 minutes to fluff up.
What’s the difference between lo Mein and Chow Mein?
Lo mein noodles are slightly thicker than chow mein noodles. Both are egg noodles and differ in size.
What sauce is in Lo mein?
Lo Mein sauce is made with a sweet and salty blend of Asian condiments such as soy sauce, oyster sauce and a blend of spices and garlic to intensify and sweeten the dark salty sauces. Sugar really balances out the vinegar content and saltiness. Hoisin sauce can be used instead, however you will need to add additional sugar and soy sauce to compensate. I will include how much in the recipe card.
What’s the difference between oyster sauce and Hoisin Sauce?
Oyster sauce is a thick dark and sweet sauce made from oysters. Hoisin sauce is dark, thick and sweet with a fruity hint which can be interchangeable in some recipes, however you will have to adjust the flavors depending on what you’re making like more sugar and soy sauce in my case.
Can I substitute Hoisin sauce for Oyster Sauce?
Yes! The two are interchangeable, however adjustments will have to be made to balance out the flavors. Soy sauce or sugar may need to come in play for balancing out the fruity taste.
Best Vegetables for lo mein
- Bean sprouts
- Bell peppers
- Broccoli
- Snow peas
- Scallions
- Baby Boy Chok
- Zucchini
- Onions
- Carrots
- Cabbage
- Napa cabbage
- White parts of romaine or lettuce.
Lo Mein Recipe Variations:
- Shrimp Lo Mein- Sauté the shrimp after the vegetables are seared and proceed with the recipe. Or simply add store bought cooked shrimp to the vegetables when searing.
- Beef Lo Mein- Thinly slice your favorite steak against the grain and stir fry over high heat until cooked through.
- Vegetable Lo Mein- Use a blend of your favorite vegetables!
Tips
- Hoisin or Oyster can be used in this recipe! If using Hoisin add more sugar and soy sauce to balance the fruity taste.
- Use the ends of romaine or iceberg lettuce for the cabbage or bean sprouts!
- To make ahead, precook noodles rinse with cold water and toss in oil. Keep sauce separate and combine in the wok over hi heat before serving!
- Spaghetti and other egg noodles work great! Simply over cook by 2 minutes for softer noodles!
