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Lo Mein (lunch) Recipe

Name: Sakeba Asian Pub & Grills Lo Mein (Lunch) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 12 oz egg noodles or lo mein noodles; 6 tbs low-sodium soy sauce; 2 tbs oyster sauce; 1 tsp sesame oil; 1 tbs hoisin sauce (optional, for a touch of sweetness); 1 tsp cornstarch; 2 tbs warm water; 12 oz boneless skinless chicken breast or thigh, thinly sliced; 1 tbs Shaoxing wine or dry sherry (or 1 tsp rice wine vinegar); 1 tsp light soy sauce (for marinade); 1 tbs vegetable oil (for cooking protein); 1 medium carrot, julienned; 4 stalks scallions (green onions), trimmed and cut into 2" pieces; 2 cups baby bok choy or Napa cabbage, thinly sliced; 1 cup bean sprouts; 3 cloves garlic, minced; 1 tsp ginger, minced; 2 tbs vegetable oil (for stir-frying); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs toasted sesame seeds (optional); 1 tsp chili oil or crushed red pepper (optional)

Inspired by Sakeba Asian Pub & Grill

Time30m

Serves2

Make Lo Mein (lunch) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz egg noodles or lo mein noodles

6 tbs low-sodium soy sauce

2 tbs oyster sauce

1 tsp Toasted sesame oil

1 tbs hoisin sauce (optional, for a touch of sweetness)

1 tsp Cornstarch

2 tbs warm water

Protein

12 oz boneless skinless chicken breast or thigh, thinly sliced

1 tbs Shaoxing wine or dry sherry (or 1 tsp rice wine vinegar)

1 tsp light soy sauce (for marinade)

1 tbs vegetable oil (for cooking protein)

Vegetables

1 medium carrot, julienned

4 stalks scallions (green onions), trimmed and cut into 2" pieces

2 cups baby bok choy or Napa cabbage, thinly sliced

1 cup Bean sprouts

3 cloves Garlic, minced

1 tsp Ginger, minced

Seasoning & Finish

2 tbs vegetable oil (for stir-frying)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs toasted sesame seeds (optional)

1 tsp chili oil or crushed red pepper (optional)

Method

Noodles & Sauce

Prepare sauce

In a small bowl whisk together the low-sodium soy sauce (6 tbs), oyster sauce (2 tbs), hoisin (1 tbs, optional), sesame oil (1 tsp), cornstarch (1 tsp) and warm water (2 tbs) until smooth. Set aside.

Bring a large pot of water to a rolling boil. Add the egg/lo mein noodles and cook 1–2 minutes shorter than package directions so they are slightly underdone (they will finish in the wok). Drain and rinse briefly under warm water to prevent sticking; toss with a teaspoon of oil if needed. Set aside.

Protein

Marinate the sliced chicken: in a small bowl combine chicken (12 oz), Shaoxing wine (1 tbs) and light soy sauce (1 tsp). Toss and let sit 10–15 minutes while prepping other ingredients.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil (for protein). Add the marinated chicken in a single layer and stir-fry 2–3 minutes until just cooked through and starting to brown. Remove chicken to a plate and reserve.

Vegetables

Wipe the wok if there is excessive residue, then add 1–2 tbs vegetable oil (for stir-frying). Add the minced garlic (3 cloves) and minced ginger (1 tsp); stir for 10–15 seconds until fragrant but not burnt.

Add the julienned carrot and sliced bok choy/Napa cabbage. Stir-fry 1–2 minutes until vegetables begin to soften but remain crisp. Add the scallion pieces and bean sprouts, and stir 30–45 seconds more.

Combine & Finish

Return the cooked chicken to the wok with the vegetables. Toss to combine and reheat chicken about 30 seconds.

Add the drained noodles to the wok. Pour the prepared sauce over the noodles and use tongs or two spatulas to gently toss everything together so sauce coats noodles and ingredients evenly. Stir-fry for 1–2 minutes more until sauce thickens slightly and noodles are fully heated through. If the mixture seems dry, add 1–2 tbs water or reserved noodle cooking liquid.

Taste and adjust seasoning with salt (up to 1/2 tsp) and freshly ground black pepper (1/4 tsp). If you want heat, finish with chili oil or crushed red pepper (1 tsp).

Turn off the heat. Drizzle a little additional sesame oil if desired. Transfer lo mein to a serving platter, sprinkle toasted sesame seeds (1 tbs) and garnish with extra sliced scallion tops.