Restaurant-Style Chicken Lo Mein

4.91 from 61 votes

Restaurant-Style Chicken Lo Mein

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

Prep Time20

Cook Time10

Total Time30

Course: Noodles and Pasta

Cuisine: Chinese

Servings:

Calories: 306kcal

Author: Sarah

Ingredients

8 oz. boneless skinless chicken thighs (225g, cut into thin strips)
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil (plus more for cooking)
1 clove garlic (minced)
4 cups cabbage (shredded)
2 medium carrots (julienned)
1 tablespoon shaoxing wine (or dry sherry cooking wine)
16 oz. fresh lo mein egg noodles (450g)
1 tablespoon soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1/8 teaspoon sugar
2 cups mung bean sprouts
2 scallions (julienned)

Instructions

In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Nutrition