Description
The takeout favorite you’ve been waiting for! This homemade Chicken Lo Mein comes together faster than delivery and tastes a million times better. Skip the cardboard boxes and grab your wok instead.
Ingredients
Scale
- 8 oz (225g) lo mein noodles or Chinese egg noodles
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced (about 1 cup)
- 2 carrots, julienned (about ¾ cup)
- 2 celery stalks, thinly sliced diagonally
- 2 cups shredded cabbage or coleslaw mix
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced, whites and greens separated
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon dark soy sauce (for color)
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- ¼ teaspoon white pepper
Instructions
- Cook lo mein noodles 1-2 minutes less than package directions. Drain, rinse with cold water, and toss with 1 teaspoon oil to prevent sticking.
- In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, and white pepper. Set aside.
- Heat 1 tablespoon oil in a wok over high heat. Add chicken in a single layer and cook undisturbed for 1 minute, then stir-fry 2-3 minutes until just cooked. Remove to a plate.
- Add remaining 2 tablespoons oil to wok. Stir-fry onions for 1 minute, then add carrots and celery for 2 minutes. Add cabbage and stir-fry 1 minute until slightly wilted.
- Push vegetables aside. Add garlic, ginger, and white parts of green onions to empty space in wok. Cook 30 seconds until fragrant.
- Return chicken to wok. Add noodles and sauce. Toss everything together for 2-3 minutes until heated through and well-coated.
- Turn off heat, add green onion tops, and toss once more. Serve immediately.