Lo Mein With Chicken Recipe

Cook noodles

Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until just tender (al dente). Drain and rinse briefly under warm water to remove excess starch. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Make sauce

In a bowl, whisk together 6 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, 1 tablespoon chicken stock (or water), 1 teaspoon cornstarch and 1 teaspoon sugar until smooth. Taste and adjust balance — sauce should be savory with a touch of sweetness. Set aside.

Marinate chicken

Place thinly sliced chicken in a bowl. Add 1 tablespoon light soy sauce, 1 teaspoon shaoxing wine (if using), 1 teaspoon cornstarch and 1 teaspoon vegetable oil. Toss to coat and let sit at room temperature for 10–15 minutes while you prep vegetables. The cornstarch and oil help create a silky texture when stir-fried.

Cook chicken

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the marinated chicken in a single layer and stir-fry until just cooked through and lightly browned, about 2–4 minutes depending on thickness. Remove chicken to a plate and keep warm.

Stir-fry aromatics and vegetables

Return the wok to high heat and add the remaining 1 tablespoon vegetable oil. Add the whites of the sliced scallions, minced garlic and minced ginger. Stir-fry 20–30 seconds until fragrant but not burned. Add the carrots and stir-fry 1–2 minutes until they begin to soften. Add bok choy (or cabbage) and stir-fry another 1–2 minutes until tender-crisp. If using bean sprouts, add them last and toss briefly.

Toss noodles with sauce and chicken

Return the cooked chicken to the wok and add the drained noodles. Give the sauce a quick stir (cornstarch may settle) and pour it over the noodles and chicken. Using tongs or two spatulas, toss everything together for 1–2 minutes, ensuring noodles are evenly coated and heated through. If the mixture seems dry, add 1–2 tablespoons hot water or chicken stock to loosen.

Season and garnish

Taste and adjust seasoning with a pinch of salt if needed and about 1/4 teaspoon ground white or black pepper. Stir in the green parts of the scallions. Transfer to a serving platter and garnish with 1 teaspoon sesame seeds and extra sliced scallions. Serve immediately.