This chicken lo mein recipe brings together soft egg noodles, bite-sized chicken pieces and a handful of vegetables in a sauce built from soy sauce, sesame oil and rice vinegar. Lo mein translates roughly to tossed noodles and is a Chinese-style dish where cooked noodles are combined with a protein and vegetables rather than being fried dry. The chicken marinates in vinegar, soy sauce and sugar before cooking, which adds flavour and helps it stay moist. Corn flour thickens the sauce lightly so it coats the noodles evenly without pooling at the bottom of the dish.
About the Recipe
The recipe starts with a short marinade of rice vinegar, soy sauce and sugar to season the chicken before it goes into the pan. The vegetables, carrot, cabbage and spring onions, are stir-fried separately and set aside so they do not overcook while the chicken finishes. A simple sauce made from chicken stock, soy sauce, sugar and a corn flour slurry is cooked in the same pan until it thickens, then everything is tossed together with the pre-cooked noodles.
Both oil and sesame oil are used together, which gives the dish its familiar aroma without needing any other flavouring.
Why You Will Love This Recipe
The biggest practical advantage here is that the dish uses one pan after the noodles are boiled separately. The marinade does most of the flavour work in 15 to 20 minutes, so there is no long preparation involved.
If you enjoy chicken noodle stir-fry or chicken noodles with hoisin sauce, this recipe follows a similar method but produces a slightly saucier result because of the corn flour-thickened sauce. The vegetables are cooked just long enough to lose their raw taste while keeping some bite.
Cooking Tips
The most common beginner mistake is adding the noodles straight from boiling without draining and rinsing them. Rinsing under cold water stops the cooking and removes surface starch, which would otherwise make the noodles clump together in the pan.
Drain the marinade fully before adding the chicken to the pan or the liquid will steam the meat rather than let it colour properly. Cook the corn flour sauce on a medium heat and stir constantly once it goes in, as it thickens quickly and can catch on the base of the pan.
Top Tips
- Rinse the cooked noodles under cold water immediately after draining to stop them sticking together before you need them.
- Discard the marinade completely before cooking the chicken. Adding it to the pan will make the chicken stew rather than cook properly.
- Remove the vegetables from the pan before cooking the chicken so they do not turn soft and watery from the extra time on heat.
- Stir the corn flour and water mixture again just before adding it to the sauce as the corn flour settles to the bottom quickly.
- Do not overcrowd the pan when cooking the chicken. Cook in a single layer so it colours rather than steams.
- Toss the noodles into the pan last and work quickly so they heat through without breaking up.
Serving and Storing Suggestions
Serve the lo mein hot, straight from the pan into a bowl or deep plate. It works well on its own as a complete meal.
If you want to add more vegetables, bean sprouts or sliced mushrooms can be stir-fried with the carrot and cabbage. Leftovers keep in a covered container in the refrigerator for up to two days. Reheat in a pan with a splash of water or chicken stock to loosen the noodles, as they firm up once cold. Avoid reheating more than once.
Similar Recipes
- Chicken Noodle Stir-Fry
- Chicken Noodles with Hoisin Sauce
- Garlic and Chicken Pepper Stir Fry
- Thai Stir-Fried Chicken
- Chicken and Sweet Corn Fried Rice
Nutrient Benefits
Chicken breast is a lean source of protein, and this recipe uses 200 gms for two servings. Cabbage and carrot contribute fibre and vitamins. Egg noodles provide carbohydrates, and sesame oil is used in a small quantity, keeping the overall fat content fairly moderate for a noodle dish.
Chicken Lo Mein
Ingredients
- 200 gms, skinless, boneless, chopped Chicken Breasts
- 150 gms Egg Noodles
- 2 cloves, minced Garlic
- 1/4 cup, shredded Carrot
- 1/2 cup, chopped Cabbage
- 2 , chopped Spring Onions
- 2 tblsp Chicken Stock
- 1 tsp, mixed with 1 tsp water Corn Flour
- 2 tsp Oil
- 2 tsp Sesame Oil
- 3 tblsp Soy Sauce
- 1/2 tblsp Rice Vinegar
- 2 tsp Sugar
Instructions
- Cook the noodles as per packet instructions. Drain well, rinse under cold water and drain again. Keep aside until required.
- Mix the vinegar, 1 tblsp soy sauce and half of the sugar in a large bowl.
- Add the chicken pieces and toss well to coat.
- Keep aside for 15 to 20 minutes.
- Mix the chicken stock, remaining soy sauce, sugar and corn flour mixture in a bowl.
- Heat oil and sesame oil in a pan.
- Saute the garlic for 20 to 30 seconds.
- Add carrot and cook for a minute.
- Add the spring onions and cabbage.
- Stir-fry for a minute or two and remove the vegetables from the pan.
- Drain the chicken and discard the marinade.
- Add the chicken to the pan and cook for 2 to 5 minutes or until no longer pink.
- Remove the chicken from the pan.
- Add the sauce and stir well until thickened.
- Add the noodles, vegetables, chicken and mix well until combined.
- Remove and transfer to a serving dish.
- Serve.
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Frequently Asked Questions
What type of noodles should I use for chicken lo mein?
The recipe calls for egg noodles, which are the standard choice for lo mein. Look for fresh or dried egg noodles at an Asian grocery store or the international aisle of a supermarket. Cook them according to the packet instructions, then rinse under cold water and drain well before using. If egg noodles are not available, you can use any wheat-based noodle of similar thickness, though the texture will be slightly different.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work in this recipe and tend to stay a little more moist than breasts, especially if the pan is very hot. Cut them into pieces of roughly the same size as you would the breast so they cook evenly within the 2 to 5 minute window the recipe specifies. The marinade and sauce quantities do not need to change.
What is the difference between lo mein and chow mein?
Lo mein uses pre-cooked noodles that are tossed into a sauce at the end, so the noodles stay soft and absorb the sauce. Chow mein typically involves frying the noodles in the pan until they pick up some colour and a slightly firmer texture. This recipe follows the lo mein method: the noodles are boiled, drained and added to the finished sauce rather than being fried from the start.
My sauce did not thicken. What went wrong?
The most likely reason is that the corn flour was not mixed properly with water before being added, or the sauce was not stirred in time. Make sure you mix 1 teaspoon of corn flour with 1 teaspoon of water until fully combined, with no lumps, just before adding it to the pan. Stir the sauce constantly once it goes in and keep the heat at medium. It should thicken within a minute or so. If it still seems thin, let it cook for another 30 seconds while stirring.
Can I add other vegetables to this chicken lo mein recipe?
Yes, within reason. Bean sprouts, thinly sliced mushrooms, baby corn or sliced capsicum all work well and can be stir-fried along with the carrot and cabbage in steps 8 to 10. Avoid vegetables that release a lot of water, such as zucchini or tomatoes, as they will thin the sauce and make the noodles wet. Keep the total volume of vegetables roughly similar to what the recipe already uses so the pan does not get overcrowded.
