Chicken Lo Mein Recipe

Boil noodles

Bring 2 liters of water to a rolling boil in a large pot. Add the lo mein noodles and cook according to package directions until just tender (al dente). Stir occasionally to prevent sticking. Reserve 3 tablespoons of the cooking water, then drain noodles and rinse briefly under warm water to stop cooking. Toss with 1 teaspoon neutral oil to keep separate and set aside.

While noodles cook, prepare chicken and vegetables: pat chicken dry and slice thinly across the grain into 1/4-inch strips. Julienne carrots, trim peas, slice onion, mince garlic and ginger, and slice green onions on a bias. Measure sauce ingredients and combine cornstarch slurry later.

Marinate chicken: in a bowl combine chicken strips with 1 tsp light soy sauce, 1/2 tsp sesame oil, 1 tsp cornstarch and 1/4 tsp salt. Toss to coat and let sit 10–15 minutes while other prep continues.

Cook chicken: heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add chicken in a single layer (work in two batches if necessary) and stir-fry until just cooked through and beginning to brown, about 2–3 minutes. Remove chicken to a plate and keep warm.

Stir-fry vegetables: in the same wok, add remaining 1 tablespoon oil and heat until shimmering. Add sliced yellow onion and stir-fry 30–45 seconds until translucent. Add carrots and snow peas and stir-fry 1–2 minutes until vegetables are bright and slightly tender-crisp. Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not burned. Add most of the sliced green onions (reserve a few for garnish).

Make sauce: in a small bowl combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 1.5 tbsp oyster sauce, 1 tbsp Shaoxing wine, 2 tbsp chicken broth or water, 1 tsp sugar, 1 tsp sesame oil and a pinch of white pepper. In a separate small bowl mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.

Combine: return cooked chicken to the wok with vegetables and stir to combine. Add the drained noodles to the wok along with the prepared sauce. Toss vigorously with tongs or two spatulas to evenly coat noodles and distribute chicken and vegetables. If mixture seems dry, add up to the reserved 3 tablespoons noodle cooking water a tablespoon at a time. Pour in the cornstarch slurry and continue tossing for 30–60 seconds until sauce glosses and lightly thickens and adheres to noodles.

Adjust & finish: taste and adjust seasoning with a pinch more soy or white pepper if needed. Drizzle the 1 tsp sesame oil and toss once to finish. Transfer lo mein to a serving platter or divide onto plates. Garnish with reserved green onions and toasted sesame seeds and a grind of black pepper if desired.

Serve: serve immediately while hot.