Easy Chicken Lo Mein Recipe
About this recipe
This Easy Chicken Lo Mein recipe is a quick and delicious way to satisfy your cravings for takeout, all in just 20 minutes. With tender chicken, fresh vegetables, and flavorful sauces, it's a family-friendly dish that you can whip up after a long day at work.
Mandy from Souped Up Recipes shows you how to make this dish better than your local takeout. The combination of fresh egg noodles and a rich sauce makes for a filling meal that's well-balanced with veggies.
Ingredient notes
- You can substitute fresh egg noodles with pasta if needed, cooking it until 80% done.
- For the ginger, if you prefer not to bite into it, you can grate it finely instead of julienning.
Tips from Souped Up Recipes’s video
- Slice the chicken thinly to allow the marinade to penetrate quickly and ensure it cooks faster.
- Baking soda in the marinade tenderizes the chicken, giving it a 'melt in your mouth' texture.
- Do not overcook the noodles; they should be 80% done before adding them to the wok to avoid sogginess.
- Mix the sauce ingredients well, but the peanut butter doesn't need to be completely dissolved before adding it to the wok.
Good to know
- How long does it take to make this Chicken Lo Mein?
- The total time to make this Chicken Lo Mein is 20 minutes.
- What can I use instead of fresh egg noodles?
- You can use pasta as a substitute for fresh egg noodles.
- Why do I need to add baking soda to the chicken marinade?
- Baking soda helps break down the meat fibers and tenderize the chicken, giving it a 'melt in your mouth' texture.
- Can I use pre-cut vegetables for this recipe?
- Yes, you can use pre-cut mixed vegetables to save time.
No life story here — the video and the recipe are the whole point. All credit to Souped Up Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Turn the heat on and bring a pot of water to a boil for the noodles.
- 2
Slice the chicken breast thinly and place it in a mixing bowl.
- 3
Slice the garlic thinly and julienne the ginger, then add them to the chicken.
- 4
Season the chicken with salt, Chinese cooking wine, black pepper, and baking soda. Mix well and set aside.
- 5
Julienne the carrot and red bell pepper, slice the mushrooms, and cut the scallions. Alternatively, use pre-cut mixed vegetables.
- 6
In a bowl, combine soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Chinese cooking wine, and peanut butter. Pour in water and mix to create the sauce.
- 7
Bring the wok to high heat until smoking hot.
- 8
Cook the fresh egg noodles in boiling water until 80% done, then drain completely.
- 9
Add the marinated chicken to the hot wok and stir-fry for about 2 minutes until it changes color.
- 10
Add all the vegetables except for the scallions and stir for 1 minute.
- 11
Add the drained noodles and the prepared sauce to the wok. Stir over medium heat until the sauce is absorbed and the noodles are well mixed.
- 12
Once the sauce is gone, turn off the heat to prevent the noodles from sticking.
- 13
Toss in the scallions and give it a final stir before serving.
Heads up — we had to guess a little:
- The quantity for fresh egg noodles was inferred from the conversion of 1 lb to grams.
Credit where it’s due: this recipe was transcribed from Souped Up Recipes’s original video on YouTube. Follow them there — it’s their dish.
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