Spicy Lo Mein Recipe | Homemade

Homemade Chicken Lo Mein Recipe

There are many benefits to making your favorite Chinese takeout meal at home — and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you’ll have cheap, yummy eats for days.

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Chicken Lo Mein With Chewy Chinese Egg Noodles, Bean Sprouts, Chicken, Bell Peppers And Carrots In Under 30 Minutes Like Your Favorite Chinese Takeout Restaurant.

Lo Mein is a fantastic Chinese takeout option if you’re looking for something a bit thicker than the traditional Chow Mein.

Ingredients

3 tablespoons (45 ml) oyster sauce

1 teaspoon sesame oil

1 tablespoon (15 ml) soy sauce

1/4 cup (60 ml) chicken stock

1 tablespoon cornstarch

3 tablespoons (45 ml) cooking oil, such as canola or peanut oil

2 teaspoons (10 grams) minced garlic

1 1/2 tablespoons (11 grams) thinly sliced ginger

1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced

3 cups (750 grams) fresh lo mein noodles (see Cook's Note)

1/4 pound (125 grams) baby bok choy, bottoms removed

3 scallions, cut into 1 1/2-inch (4-cm) pieces

Directions:

1. To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
2. Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
3. Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
4. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
5. Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

Cook’s Note

There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein.

You may like this Baked Chicken Meatballs

Easy Chicken Lo Mein

As a kid growing up my mom was not very well versed in making Chinese food (she once made chow mein with angel hair noodles). I wanted to know how to make lo mein like in Chinese restaurants but despite her best efforts we’d end up with were soy sauce flavored noodles with all the veggies she thought she could hide in the pot.

It was a valiant effort, but it never really tasted like Chinese food from a Chinese Restaurant.

Since watching my favorite Daytime talkshow make their version of The Chew chicken lo mein (I’m a huge Micheal Symon fan), I had a craving to make some lo mein.

What you’re looking at is my quickly thrown together lo mein with the ingredients I had on hand and it was as delicious as my favorite takeout spot. My husband was watching along with me but he didn’t understand the difference of lo mein vs chow mein until he saw the difference in these noodles!

What is the difference between lo mein and chow mein?

A traditional chow mein has noodles that are boiled, then stir fried until having a slightly crisped exterior while lo mein is boiled then tossed in a sauce without cooking the noodles an additional amount. The noodles are roughly the same, both egg noodles, but lo mein noodles are normally thicker and chewier.

What kind of sauce is in lo mein?

Lo Mein sauce is made with a sesame oil base that the noodles are tossed in with garlic, ginger, oyster sauce and soy sauce to round out the slightly sweet and slightly spicy sacuce.

Lo Mein Recipe Variations:

• Shrimp Lo Mein: Cook the shrimp after the veggies instead of before and remove them reserving them to toss with the pasta at the end. Undercook the shrimp by about 15 seconds before cause they will keep cooking in with the pasta.
• Beef Lo Mein: Flank steak is the best beef for lo mein. Slice the beef against the grain and cook in on a high heat for just 30 seconds on each side.
• Vegetable Lo Mein: The easiest of all the varieties, add in your favorite vegetables cooked until just softened but still with a crisp bite.

Best Vegetables for Lo Mein:

• broccoli
• red and green bell pepper
• snow peas
• green onions
• sliced baby bok choy
• sliced zucchini
• julienned carrots
• thinly sliced onions

Nutrition Information

Yield: 4 Servings, Amount per serving: 281 calories, Serving Size: 1 , Calories: 281g, Carbohydrates: 10g, Protein: 26g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 1080mg, Potassium: 599mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3515g, Vitamin C: 44.1g, Calcium: 20g, Iron: 1.2g

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