Lo Mein Noodles
Quick and easy one-pan Lo Mein noodles with chicken and vegetables, perfect for a weeknight meal.
30m4Servings
Nutrition
463kcal
24gProtein
46gCarbs
20gFat
Ingredients
SAUCE
Chicken Stock
60 ml
Oyster Sauce
45 ml
Soy Sauce
15 ml
Cornstarch
1 teaspoon
Sesame Oil
1 teaspoon
NOODLES
Vegetable Oil
45 ml
Ginger
4 teaspoons
Garlic
2 teaspoons
Chicken Breast or Thigh
thin bite-sized slices
250 g
Fresh Egg Noodles
such as pancit
0.5 lb
Carrot
julienned
0.5 piece
Baby Bok Choy
bottoms removed, cut on bias
0.25 lb
Scallions
cut into 1/2-inch bias pieces
3 pieces
Instructions
1Prepare the Sauce
Combine Sauce Ingredients
In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, cornstarch, and sesame oil. Set aside.
2Cook Aromatics and Chicken
2m
2mHeat Pan and Oil
Heat a large pan or wok over high heat. Add the vegetable oil. Once wisps of white smoke appear, add the julienned ginger and minced garlic.
Sauté Aromatics
Cook the ginger and garlic until lightly browned and fragrant, about 20 seconds.
Cook Chicken
Add the thinly sliced chicken to the pan and stir-fry until it is halfway cooked, about 1 minute.
3Add Noodles and Vegetables
2m
2mAdd Noodles and Carrots
Add the fresh egg noodles and julienned carrots to the pan. Stir-fry until the noodles are heated through and carrots are slightly tender, about 1 minute.
Add Bok Choy
Add the cut baby bok choy to the pan and continue to stir-fry until it is just tender, about 1 minute.
4Finish and Serve
1m
1mAdd Sauce
Stir the prepared sauce again, then pour it into the pan with the noodles and other ingredients. Toss well to combine.
Thicken Sauce
Continue to cook, stirring constantly, until the chicken is fully cooked through and the sauce bubbles and thickens, coating the noodles.
Garnish and Serve
Transfer the Lo Mein to a serving platter. Garnish with the cut scallions and serve immediately.
Tips
Ensure your pan is very hot before adding ingredients to achieve a good stir-fry texture.
Have all your ingredients prepped and measured before you start cooking, as the process moves quickly.
Don't overcrowd the pan; cook in batches if necessary to ensure everything stir-fries properly instead of steaming.