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Chicken Lo Mein Recipe

Name: Mulan Asian Bistro Easts Chicken Lo Mein Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz lo mein noodles (or spaghetti); 1 lb boneless skinless chicken thighs or breasts; 2 tbs vegetable oil; 1 tsp sesame oil; 1 tsp salt (for poaching/seasoning); 1 cup carrot, julienned; 1 cup green cabbage, thinly sliced; 4 stalks green onions, sliced (white and green parts separated); 1 cup shiitake or cremini mushrooms, sliced; 4 cloves garlic, minced; 1 tsp fresh ginger, minced; 4 tbs soy sauce (regular or low-sodium); 2 tbs oyster sauce; 1 tbs dark soy sauce (for color) or additional regular soy; 1 tbs Shaoxing wine or dry sherry (optional); 1 tbs vegetable or chicken broth; 1 tsp sugar; 1 tsp cornstarch; 1 tsp ground white pepper (or black pepper); 1 tsp toasted sesame oil (for finishing); 1 tsp sesame seeds (optional); 0 to taste soy sauce or salt (to taste)

Inspired by Mulan Asian Bistro East

Time35m

Serves4

Make Chicken Lo Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Protein

12 oz lo mein noodles (or spaghetti)

1 lb boneless skinless chicken thighs or breasts

2 tbs Tuscany sunflower oil

1 tsp Toasted sesame oil

1 tsp salt (for poaching/seasoning)

Vegetables

1 cup carrot, julienned

1 cup green cabbage, thinly sliced

4 stalks green onions, sliced (white and green parts separated)

1 cup shiitake or cremini mushrooms, sliced

4 cloves Garlic, minced

1 tsp fresh ginger, minced

Sauce

4 tbs soy sauce (regular or low-sodium)

2 tbs oyster sauce

1 tbs dark soy sauce (for color) or additional regular soy

1 tbs Shaoxing wine or dry sherry (optional)

1 tbs vegetable or chicken broth

1 tsp sugar

1 tsp Cornstarch

1 tsp ground white pepper (or black pepper)

Finishing

1 tsp toasted sesame oil (for finishing)

1 tsp Sesame seeds (optional)

0 to taste soy sauce or salt (to taste)

Method

Noodles & Protein

Cook noodles

Bring a large pot of salted water to a rolling boil. Add lo mein noodles and cook until just al dente according to package directions (usually 6–8 minutes). Drain, rinse under warm water to stop cooking and prevent sticking, toss with 1 teaspoon sesame oil and set aside.

Prepare chicken

Slice chicken into 1/4-inch strips against the grain. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon white pepper.

Cook chicken

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add chicken in a single layer and sear without moving for 1 minute to develop color, then stir-fry until cooked through (about 3–4 minutes). Transfer chicken to a plate and set aside.

Vegetables

Prep vegetables

While noodles cook, julienne carrots, thinly slice cabbage, slice mushrooms, mince garlic and ginger, and slice green onions keeping whites and greens separate.

Stir-fry vegetables

Wipe the wok if necessary and return to medium-high heat. Add remaining 1 tablespoon vegetable oil. Add white parts of green onions, garlic and ginger; stir-fry 20–30 seconds until fragrant. Add carrots and mushrooms; stir-fry 1–2 minutes until they begin to soften. Add cabbage and continue to stir-fry 1 minute until cabbage wilts but remains slightly crisp.

Sauce & Combine

Make the sauce

In a small bowl, whisk together soy sauce, oyster sauce, dark soy, Shaoxing wine (if using), broth, sugar, cornstarch and remaining 3/4 teaspoon white pepper until cornstarch is fully dissolved and sauce is smooth.

Combine everything

Return cooked chicken to the wok with the vegetables. Toss to combine. Add drained noodles on top, pour the sauce evenly over the noodles and use tongs or two spatulas to toss everything together. Stir-fry for 1–2 minutes, letting the sauce thicken and coat the noodles and ingredients. If mixture seems dry, add 1–2 tablespoons hot water or broth to loosen.

Finish

Drizzle toasted sesame oil and 1 teaspoon vegetable oil (optional for gloss) over the lo mein. Toss in green parts of the scallions and adjust seasoning with soy sauce or salt to taste. Sprinkle sesame seeds if using.