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Get ready to ignite your noodle addiction with every delicious bite of this Lo Mein! This global takeout favorite is a tantalizing blend of tender chicken, crisp veggies, and a flavor-packed sauce tossed together with tender egg noodles!
What Is Lo Mein
Craving a quick and easy noodle fix? Look no further than the ever-popular Chinese classic – lo mein! Literally translating to “tossed noodles,” this tasty dish features a delicious combination of soft egg noodles, a colorful array of vegetables, tender chicken, and an umami-packed savory sauce that ties it all together!
Why You’ll Love This Lo Mein Recipe
- Quick and Convenient! Enjoy the convenience of a quick Asian meal without the need to run out to an Asian grocery store or order takeout. This recipe is the perfect solution for those busy weeknights.
- Noodley Nirvana! The secret to this Chinese favorite lies in the soft egg noodles and savory soy-based sauce that bring all the components together to create a dish bursting with umami deliciousness.
- Versatile Favorite! Noodles appeal to all ages, especially the little ones! And this recipe is incredibly easy to adapt to different tastes by using different vegetables and proteins to suit the needs of your family.
Ingredients You’ll Need
For The Sauce
- Soy Sauce: Used to create the base of the sauce. I always use low-sodium soy sauce to control the saltiness of the final dish. Tamari is a great gluten-free option.
- Oyster Sauce: Elevates the sauce with a hint of oyster flavor. If you have seafood allergies you will need to use a vegan oyster sauce.
- Hoisin Sauce: Adds complexity with a touch of sweet and savory flavor. You can use dark soy sauce as a substitute if needed.
- Sesame Oil: Infuses the sauce with a hint of nuttiness and depth. I always use toasted sesame oil.
- Sugar: Contributes a bit of sweetness to balance the savory elements.
- Black Pepper: Adds some warmth and spice that elevates the overall dish.
For The Lo Mein
- Lo Mein Noodles: The heart of the dish! You can use fresh or dried noodles.
- Vegetable Oil: Used for stir-frying. It’s important to use a neutral oil.
- Chicken: I used boneless skinless chicken breasts as my protein, but you can use boneless skinless chicken thighs if you prefer.
- Onion: Contributes to the savory-sweet flavor profile offering both texture and taste.
- Garlic: Elevates the dish with the rich aroma and pungent flavor of garlic.
- Carrot: Julienned carrots not only add a burst of color but also introduce a subtle sweetness.
- Red Bell Pepper: Adds a slightly sweet taste and more vibrant color. You can also use yellow or orange bell pepper as an alternative.
- Green Onions: Used as a garnish it elevates the dish’s overall presentation and adds a touch of freshness.
- Water: Used to thin out the sauce and make tossing the ingredients together easier.
Just like making my chow mein, you can stir-fry and toss your way to deliciousness in just about 30 minutes with this super easy noodle dish!
Make The Sauce
Begin by whisking together the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and black pepper in a small bowl. This is the foundation of the dish, so it’s important to incorporate the mixture well.
Cook The Noodles
Once you’ve made the sauce, cook the noodles according to the package instructions. Then drain and set them aside for a later step.
Stir Fry The Chicken
While the noodles are cooking, heat a tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Next, add the thinly sliced chicken and saute for about 4 to 5 minutes until it is no longer pink and cooked through. Then remove the chicken from the skillet and set it aside.
Stir Fry The Vegetables
Now, add the remaining tablespoon of oil to the same skillet. Then add the onion and minced garlic, and sauté for about 2 minutes or until the onion begins to soften. Next, add the julienned carrots and thinly sliced red bell pepper, and sauté for an additional 2 to 3 minutes.
Finish The Dish
Once you’ve stir-fried the veggies, put the cooked chicken back in the wok along with the cooked noodles. Then pour in the sauce and water, and toss everything together until fully coated.
Garnish And Serve
After thoroughly tossing everything, take the skillet off the heat. Now, sprinkle your chicken lo mein with sliced green onions and serve it immediately with some spring rolls or Thai chicken wings if you like!
Frequently Asked Questions
What is the difference between lo mein and chow mein?
Both use Chinese egg noodles and can be quite similar depending on the recipe. But lo mein noodles are always boiled and then stir-fried. On the other hand, chow mein noodles are sometimes boiled, but they can also be fried until crispy to provide a crunchy element. It really varies by recipe.
Can I use other proteins?
Absolutely! Prefer to make beef lo mein or shrimp lo mein? No problem! This dish is versatile, allowing you to substitute chicken with shrimp, beef, pork, or tofu. You can even use a combination of different proteins. Simply adjust the cooking times accordingly for your chosen protein.
What can I add?
You can easily customize your dish by incorporating a variety of vegetables such as mushrooms, snow peas, baby corn, or even water chestnuts. You can also experiment with additional garnishes like fresh bean sprouts, cilantro, or sesame seeds.
Can I make vegan lo mein?
Yes! Simply replace the chicken with tofu or your favorite plant-based protein and ensure your sauce ingredients and noodles are vegan-friendly.
Can I use another type of noodle?
Certainly! You can use udon noodles, rice noodles, or even spaghetti.
Expert Tips
- Don’t overcook the noodles. Boil them just until done. They will undergo additional cooking when tossed with the other hot ingredients.
- Keep the veggies moving. It’s important to keep your veggies moving around the pan as you stir-fry. This preserves their vibrant color and crisp texture.
- Remove the wok from the heat. Once the dish is ready, promptly remove it from the heat to prevent the noodles from becoming mushy.
- Add some spice. If you like spicy food, you can add a sprinkle of red pepper flakes, a dash of hot sauce, or freshly sliced hot peppers to incorporate a little heat.
Storage
For optimal freshness, store leftover lo mein in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to maintain its moisture, then pop it in the microwave for a few minutes or warm it in a skillet on the stove.
For longer-term storage, you can freeze the leftovers for up to 3 months. However, be mindful that freezing may alter the texture of noodles and vegetables upon thawing. If you choose to freeze it, just put the leftovers in an airtight container, leaving some space for expansion.
Discover More Delicious Asian Recipes
- Asian Style Slaw
- Easy Beef and Broccoli
- Asian Ground Beef Noodles
- Asian Style Chicken And Broccoli
- Mapo Tofu
- Dragon Noodles
- Pad Thai
- 15-Minute Pork Noodle Stir-Fry
Lo Mein
Equipment
Ingredients
For Sauce
- ¼ cup soy sauce low sodium
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
For Lo Mein
- 8 ounces lo mein noodles
- 2 tablespoons vegetable oil
- 2 boneless and skinless chicken breasts thinly sliced
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 medium carrot julienned
- 1 red bell pepper thinly slices
- 3 green onions sliced, for garnish
- ¼ cup water
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and ground black pepper. Set aside.
- Prepare the lo mein noodles according to the package instructions. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and minced garlic, and sauté for about 2 minutes or until the onion starts to soften.
- Add the julienned carrots and sliced bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally.
- Add the cooked chicken back to the skillet with the vegetables.
- Add the cooked noodles, the sauce and water to the skillet. Toss everything together, making sure the sauce evenly coats the noodles and other ingredients.
- Remove from heat, and sprinkle with sliced green onions.
- Serve immediately, either as a standalone dish or with additional sides if desired.
Tips & Notes:
- Noodle Prep: Make sure to cook the lo mein noodles just until al dente to avoid them getting mushy when you toss them with the sauce.
- Customize Your Veggies: Feel free to throw in any vegetables you have on hand, like mushrooms, spinach, or broccoli for extra nutrition and crunch.
- Protein Swap: Not a fan of chicken? You can easily substitute it with beef, shrimp, tofu, or just keep it veggie-packed.
- Sauce Adjustments: If you like it saltier, add a bit more soy sauce, or for extra sweetness, a dash more sugar. Make the sauce your own!
- Stir-Fry Speed: Have all your ingredients prepped and ready to go — stir-frying is a fast process and you won’t have time to chop as you cook.
