How to Make Lo Mein with Jet Tila
About this recipe
Lo Mein is a classic Chinese dish that's all about those delicious, springy noodles coated in a savory sauce. In this quick and easy recipe by Jet Tila, you'll learn how to whip up restaurant-quality Lo Mein right in your own kitchen, all in just one pan!
Jet breaks down the process into manageable steps, making it accessible for anyone looking to dive into Asian cuisine. With fresh ingredients and a simple technique, you'll have a satisfying meal ready in no time.
Ingredient notes
- Use fresh egg noodles like pancit for the best texture; any shape will do as long as they're springy.
- You can use either chicken breast or thigh, sliced into thin bite-sized pieces.
Tips from Food Network’s video
- Make sure your pan is ripping hot before adding the oil; look for wisps of white smoke to know it's ready.
- Cut your vegetables and protein into uniform sizes to ensure even cooking, especially the chicken for a moist result.
Good to know
- How long does it take to make Lo Mein?
- The total time to make Lo Mein is about 15 minutes.
- What type of noodles should I use for Lo Mein?
- Use fresh egg noodles, such as pancit, for the best results.
- Can I use a different protein instead of chicken?
- Yes, you can substitute chicken with other proteins like tofu.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Stir together the chicken stock, oyster sauce, soy sauce, cornstarch, and sesame oil in a bowl to make the sauce. Set aside.
- 2
Heat a pan over high heat and add the vegetable oil. Wait until you see wisps of white smoke.
- 3
Add the ginger and garlic to the pan and cook until light brown and fragrant, about 20 seconds.
- 4
Stir in the chicken and cook until medium, about 1 minute.
- 5
Add the noodles, carrots, and bok choy to the pan and cook until tender, about 1 minute.
- 6
Stir the sauce into the pan and incorporate all ingredients well.
- 7
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken.
- 8
Transfer to a serving platter, garnish with scallions, and serve immediately.
Heads up — we had to guess a little:
- The quantity for ginger and garlic was inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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