This Chicken Lo Mein is your answer to a homemade meal that’s quicker and tastier than your usual takeout. Ready in just 20 minutes, it’s ideal for busy evenings or a satisfying lunch that reheats beautifully. The noodles are perfectly paired with tender chicken and vibrant veggies, creating a dish that’s both filling and balanced.

• Cuisine: Chinese
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 20 minutes from start to finish.
• Family-Friendly: Satisfies both kids and adults with its familiar flavors.
• Customizable: Swap in any veggies you have on hand for an easy clean-out-the-fridge dish.
• Perfect for Meal Prep: Reheats well, making it great for packed lunches.

Ingredients

• 1 lb of fresh egg noodles: Provides the chewy base of the dish. For a substitute, use spaghetti or linguine.
• 12.3 oz / 350 grams of chicken breast: Thinly sliced for quicker cooking and tender meat.
• 1/3 tsp of salt: Seasons the chicken, enhancing its natural flavor.
• 1/3 tsp of baking soda: Tenderizes the chicken by breaking down fibers.
• 1/2 tbsp of Chinese cooking wine: Adds depth and flavor; substitute with dry sherry if unavailable.
• Black pepper to taste: Provides a mild heat and complements the marinated chicken.
• 3 cloves of garlic: Infuses the chicken with its aromatic essence.
• 1/2 inch of ginger: Adds warmth and zest. Fine-grate if you prefer less pungency.
• 4 oz of carrot: Julienne for a sweet and crunchy contrast; can use pre-cut for ease.
• 1/2 of a red bell pepper: Adds sweetness and color; any bell pepper can be substituted.
• 5 shiitake mushrooms: Contributes an earthy, savory element. Use button mushrooms if needed.
• 5 oz of snap peas: Provides a fresh, crunchy texture to balance the dish.
• 1.5 tbsp of soy sauce: Main umami component for balanced salty depth.
• 1 tbsp of dark soy sauce: Adds a rich, caramely color and deeper flavor.
• 1 tbsp of oyster sauce: Contributes a savory umami punch with a hint of sweetness.
• 1 tbsp hoisin sauce: Sweetens and thickens the sauce for a glossy finish.
• 1 tsp of pure peanut butter: Adds nuttiness and silkiness to the sauce.
• 1/2 cup of water: Helps mix and distribute the sauce, ensuring even cooking.
• 5 scallions, cut into stalks: Offers a fresh, oniony finish to the final dish.

How to Make It

Step 1: Prepare the Chicken

Slice the chicken breast thinly to maximize marinade absorption and speed up the cooking process. Combine with thinly sliced garlic and ginger, salt, baking soda, Chinese cooking wine, and black pepper. This marinade tenderizes the chicken and enhances its flavor. Let it sit while you prepare the other ingredients.

Step 2: Prep the Vegetables and Sauce

Julienne the carrots and red bell pepper, slice the mushrooms, and have the snap peas ready. For convenience, pre-packaged mixed vegetables can save time. Mix all sauce ingredients thoroughly, ensuring the peanut butter is fully dissolved to create a uniform sauce.

Step 3: Cook the Noodles

Bring a pot of water to a boil. Cook the egg noodles until they’re about 80% done to prevent them from becoming mushy in the final dish. Drain thoroughly to remove excess moisture.

Step 4: Stir-Fry the Chicken and Vegetables

Heat your wok over high heat until smoking. Add the marinated chicken and stir-fry for about 2 minutes, or until it just changes color. Incorporate all vegetables except the scallions and stir-fry for an additional minute, maintaining the vegetables’ crispness.

Step 5: Combine and Finish

Introduce the noodles and sauce to the wok. Keep stirring over medium heat until the noodles absorb the sauce’s rich flavors. Be vigilant to prevent sticking, turning off the heat as soon as the sauce is gone. Toss in the scallions for a fresh finish, serving immediately.

Recipe FAQs

What can I use instead of Chinese cooking wine?

If Chinese cooking wine is unavailable, dry sherry or a mix of white grape juice and rice vinegar make effective substitutes.

Can I freeze Chicken Lo Mein?

While freezing is possible, the texture of the noodles and vegetables might change slightly. It’s best enjoyed fresh or reheated within a few days of cooking.

How do I ensure the noodles don’t turn mushy?

Cook the noodles only until about 80% done initially, and ensure they’re well-drained before stir-frying. Absorbing the sauce will finish the cooking perfectly without making them soggy.