It’s so full of flavor. Each ingredient adds to this dish’s flavor and texture for a great culinary experience of sweet, savory, salty, slightly crunchy and soft noodles that takes 20 minutes to prepare and ONLY 10 to cook! Hallelujah!
It’s great with or without chicken. And use fresh or pre-boiled lo mein noodles, if available from your local Asian store. Or simply go to Walmart for the packaged lo mein noodles in the Asian section. Be sure to boil them first!
“I don’t typically write reviews but had to for this one! Outstanding recipe! I just finished eating two bowls and so did my better half. Insanely good. Followed the recipe to a T.” – Julia
HOW TO MAKE THE BEST EVER CHICKEN LO MEIN
Preparation time: 20 minutes
Cook time: 10 minutes
- 8 oz. boneless skinless chicken thighs, cut into thin strips
- 2 Tsp cornstarch
- 2 Tsp water
- 2 Tsp oil, plus more for cooking
- 1 clove garlic, minced
- 4 Cups shredded cabbage
- 2 medium carrots, julienned
- 1 Tbs shaoxing wine or dry sherry cooking wine
- 16 oz. fresh lo mein egg noodles
- 1 Tbs soy sauce
- 4 Tsp dark soy sauce
- 1 Tsp sesame oil
- Pinch of salt
- Pinch of sugar
- 2 Cups bean sprouts
- 2 scallions, julienned
- If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don’t make that mistake!
- In a medium bowl, combine the chicken with 2 Tsp each of cornstarch, water, and oil. In a wok over high heat, add 2 Tbs oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren’t coming apart, add about ¼ cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
- If using fresh lo mein noodles, be sure to follow the directions on the noodle package. Boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. All the better if you’re able to find cooked lo mein noodles now readily available from Asian grocery stores, which don’t require boiling! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don’t make that mistake!
Want Another Fantastic Recipe? Now Watch How To Make The Best Mongolian Beef!
Inspired by thewoksoflife.com