This delish high rated chicken lo mein is made with fresh Chinese egg noodles, tender chicken & tossed in a savory lo mein sauce! Tip: If you can't find lo mein noodles, you can use spaghetti, linguine, or fettuccine noodles instead. Use a wheat based noodle as they can hold up better to the sauce.
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula
Ingredients
For the stir fry
24ounceChinese egg noodlesOr substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
1.5poundboneless skinless chicken thighcut to bite-size pieces
1.5tablespoonavocado oil
2carrotsliced ¼ inch thick
1red bell peppersliced ¼ inch thick
1onionsliced ¼ inch thick
4ouncefresh shiitake mushroomsliced ¼ inch thick
1/2cupsnow peassliced ¼ inch thick
2stalkscallionchopped for garnish
3teaspoonsesame seedstoasted for garnish
For the Low Mein sauce
0.75cupchicken stocksubstitute with vegetable stock or water
3Tablespoonoyster sauce
2Tablespoondark soy sauce
2.5Tablespoonlow sodium soy sauce
1.5teaspooncornstarch
1.5teaspoontoasted sesame oil
1.5teaspoonbrown sugar
1.5teaspoongingergrated
4.5clovegarlicminced
Make it spicy (optional)
1teaspoonchili garlic sauceit's salty, use sparingly. Add more or less per hotness preference
Instructions
Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds.
Notes
Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.
Reheating Instructions
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.