Description
This Lo Mein Noodles recipe is a flavorful and colorful stir-fry dish featuring tender chicken, crisp vegetables, and fresh egg noodles tossed in a savory soy-based sauce. It’s a quick and easy Asian-inspired meal perfect for weeknight dinners, combining textures and tastes with a balanced mix of sweet, salty, and aromatic notes.
Ingredients
Scale
Protein and Vegetables
- 300g / 10oz chicken breast or other preferred protein, sliced 0.5cm (1/5″) thick
- 2 medium carrots, peeled and cut into 4 x 0.75cm (1.75 x 1/3″) batons
- 1 large red capsicum / bell pepper, sliced (or 2 small)
- 1/2 onion, finely sliced
- 6 green onions, cut into 5 cm (2”) lengths, plus extra finely sliced for garnish
- 2 garlic cloves, finely minced
Noodles
- 500g / 1lb Lo Mein, Hokkien, or other medium thickness fresh egg noodles (prepared according to packet instructions; for dried noodles, see note)
Sauce
- 4 tsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce or light soy sauce
- 1 tbsp Chinese cooking wine or Mirin (Mirin can be substituted if preferred)
- 1 tsp white sugar (omit if using Mirin)
- 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (substitute black pepper if necessary)
- 1/4 cup (65ml) water
Cooking Oil
- 1.5 tbsp vegetable or peanut oil
Instructions
- Prepare the Sauce: In a bowl, mix the cornflour and dark soy sauce together until smooth and lump-free. Then add the remaining sauce ingredients – light soy sauce, Chinese cooking wine or Mirin, white sugar (if using), toasted sesame oil, white pepper, and water. Set aside.
- Season the Chicken: Transfer 2 teaspoons of the prepared sauce into a separate bowl with the sliced chicken. Toss well to coat the chicken evenly and let it marinate briefly while you heat the pan.
- Heat the Pan: Place a wok or large heavy-based skillet over high heat. Add the vegetable or peanut oil and heat until it begins to smoke, indicating it is very hot and ready for stir-frying.
- Sauté Onion and Garlic: Add the sliced onion and minced garlic to the hot oil. Stir-fry quickly for about 30 seconds until fragrant but not burnt.
- Add Chicken: Add the marinated chicken to the wok. Stir continuously until the chicken turns white on the outside but remains slightly raw inside, approximately 1 minute. This partial cooking prevents overcooking later.
- Add Vegetables: Add the carrot batons and sliced capsicum/bell peppers to the wok. Continue to stir-fry for about 2 minutes or until the chicken is fully cooked and the vegetables are just tender but still crisp.
- Add Noodles and Sauce: Add the cooked fresh noodles, the rest of the prepared sauce, and water to the wok. Using two wooden spoons, toss and mix everything together for about 30 seconds to evenly coat the noodles with the sauce.
- Finish with Green Onions: Add the green onions cut into 5 cm lengths to the wok. Toss everything together for an additional 1 minute until the noodles are glossy and well-coated with sauce.
- Serve: Immediately transfer the Lo Mein to serving dishes, garnishing with extra finely sliced green onions if desired. Serve hot for best flavor and texture.
Notes
- Note 1: Finely mince the garlic to release more flavor quickly during stir-frying.
- Note 2: Chicken breast is recommended for tenderness but other proteins like beef or tofu can be used.
- Note 3: For dried noodles, soak in warm water until just softened before stir-frying as per packet directions.
- Note 4: Dark soy sauce provides color while light soy sauce adds salty flavor; do not substitute them interchangeably.
- Note 5: Chinese cooking wine adds depth; Mirin is a sweeter alternative that omits the need for sugar.
- Note 6: Sesame oil is optional but adds a delicious toasted aroma and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Lo Mein, Chinese noodles, stir-fry, chicken noodles, vegetable noodles, egg noodles, quick dinner, Asian stir-fry
