Chicken Lo Mein (Restaurant Style Without A Wok)
Tender chicken, crisp peppers and bamboo shoots, and fat noodles all tossed in a rich sauce that is fragrant, savory and slightly sweet. Make your favorite Chinese takeout without a wok and it will taste as great as the restaurant version!To make the dish gluten-free, use rice noodles instead of wheat noodles. Soak the noodles according to the package instructions, until al dente, then use them in the stir fry. Also, replace the Shaoxing wine with dry sherry, use tamari instead of soy sauce, and use homemade mushroom sauce instead of oyster sauce.
Servings: 2 to 3 servings
Ingredients
- 6 oz. / 170 g chow mein stir fry noodles or lo mein noodles, or udon noodles
Marinade
- 1 boneless skinless chicken breast cut into 1/4-inch (5-mm) slices
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Sauce
- 1/2 cup chicken stock or water
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon light soy sauce or soy sauce
- 2 teaspoons dark soy sauce or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1/4 teaspoon white pepper powder or black pepper powder
Stir Fry
- 3 tablespoons peanut oil or vegetable oil
- 1/4 onion sliced
- 1 carrot cut into strips
- 1/2 bell pepper cut into thin strips
- 1 (8 oz.) can sliced bamboo shoots
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 2 green onions chopped
Instructions
- Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. I always cook the noodles 1 minute less than the package recommends. They’ll be a bit underdone, but will be perfectly cooked once stir fried in the sauce.
- Combine all the “Marinade” ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
- Whisk all the sauce ingredients together in a bowl. Chop aromatics and vegetables.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken turns white but the inside is slightly pink. Transfer the chicken to a plate.
- Add 1/2 tablespoon of oil. Add onion, carrot, bamboo, peppers, and bamboo shoots. Cook and stir until the veggies just start to turn soft, 1 minute or so. Transfer all the veggies to a plate.
- Add the remaining 1 and 1/2 tablespoons oil and the ginger, garlic and green onion. Stir a few times to release the fragrance.
- Add the noodles. Toss a few times with a pair of tongs. Add the cooked chicken and vegetables back into the pan. Pour the sauce over the ingredients. Toss to mix everything together well. The noodles are done when the sauce is absorbed, 1 minute or so.
- Transfer everything to serving plates and serve hot as main.
Nutrition
Serving: 3g, Calories: 629kcal, Carbohydrates: 68.7g, Protein: 30g, Fat: 26.2g, Saturated Fat: 5.1g, Cholesterol: 117mg, Sodium: 781mg, Fiber: 4.5g, Sugar: 8.2g