Quick & Easy Chicken Lo Mein

Thick noodles tossed in a savory sauce with tender chicken, vegetables and aromatics. This quick and easy chicken lo mein is ready in 30 minutes. A great main or meal that's restaurant quality. Fantastic for the whole family, parties or potlucks! I also share substitutes in the blog post above.

5 from 2 votes

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Prep Time 25

Cook Time 5

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 488 kcal

Ingredients

14 oz lo mein noodles fresh kind
½ lb chicken breast or chicken thighs, sliced against the grain into ¼-inch thick pieces
1 cup green cabbage or napa cabbage, chopped
1 cup red bell pepper or orange/yellow bell pepper, julienned
½ cup carrot or celery, julienned
1 cup mung bean sprouts or soy bean sprouts, rinsed & strained
2 green onions chopped into 2-inch long pieces
1.5 tablespoon vegetable oil or any neutral oil

Chicken Marinade

1 tablespoon shaoxing wine or dry sherry/chicken broth
½ tablespoon cornstarch or potato starch/tapioca starch
½ tablespoon sesame oil or any neutral oil
½ teaspoon regular soy sauce or light soy sauce
¼ teaspoon baking soda do not skip!

Noodle Sauce

2 tablespoon regular soy sauce or light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce or vegetarian stir fry sauce
½ tablespoon white granulated sugar or cane sugar
½ tablespoon shaoxing wine or dry sherry/chicken broth
½ tablespoon cornstarch or potato starch/tapioca starch
¼ cup chicken stock low-sodium
3 garlic cloves minced

Instructions

In a medium sized bowl with sliced chicken breast, add marinade ingredients as listed above and mix well. Set aside and marinate for 15 minutes at room temperature.
Meanwhile in a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.
In a large pan or wok filled two-thirds of the way with water, bring to a boil on high heat. Blanch lo mein noodles for 45 seconds or until loosened. Strain the noodles in a colander and set aside.
Heat 1 tablespoon or 15 ml of vegetable oil or any neutral oil in a large pan on medium heat. Fry marinated chicken until cooked through, about 2 minutes. Remove chicken from the pan and set aside.
Add in remaining oil and sauté carrots, red bell pepper, and green cabbage for 60 seconds or until crisp and slightly tender.
Add the noodles to the pan. Give the noodle sauce another mix and pour it around the noodles. Toss everything together.
Toss in the cooked chicken, green onions and bean sprouts and mix with noodles for 20 seconds. Transfer noodles to a large serving plate and enjoy!

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