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Quick Chicken Lo Mein with Noodles and Stir-Fried vegetables

Quick Chicken Lo Mein with Noodles and Stir-Fried Vegetables

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Chinese
Servings 4

Equipment

  • Wok Traditional and ideal for high-heat cooking. If you don’t have a wok, a large nonstick skillet or stainless steel frying pan works well.
  • Tongs or cooking chopsticks For tossing noodles and veggies evenly. Wooden spoons or silicone spatulas are also fine.
  • Medium pot To boil the noodles.
  • Colander For draining noodles after boiling.
  • Cutting board and sharp knife To prep your chicken and vegetables.

Ingredients
  

For the Lo Mein

  • 8 oz lo mein noodles fresh or dried; spaghetti or ramen can be substituted in a pinch
  • 1 lb boneless skinless chicken thighs, thinly sliced (breasts work too, but thighs offer juicier flavor)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce adds deeper color and flavor
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons neutral oil like canola or vegetable oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated

For the Vegetables

  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1 cup snow peas
  • 2 cups napa cabbage or green cabbage shredded
  • 2 green onions sliced

Optional additions

  • A pinch of crushed red pepper flakes for heat
  • Mushrooms broccoli, or baby corn for variety
  • A splash of rice vinegar or a squeeze of lime for brightness

Instructions
 

Step 1: Prepare the Chicken Marinade

  1. In a medium bowl, mix the soy sauce, cornstarch, sugar, and a teaspoon of sesame oil. Add the sliced chicken and toss to coat evenly. Let it sit while you prep the rest of the ingredients—about 10 minutes is enough.

Step 2: Boil the Noodles

  1. Cook the lo mein noodles according to package instructions. If you're following a low mein noodles recipe easy style, you might use instant noodles or spaghetti. Drain and rinse with cold water to stop the cooking process, then toss with a little sesame oil to prevent sticking.

Step 3: Make the Sauce

  1. In a small bowl, combine oyster sauce, hoisin sauce, dark soy sauce, and the rest of the sesame oil. Stir well and set aside.

Step 4: Cook the Chicken

  1. Heat one tablespoon of oil in your wok over medium-high heat. Add the marinated chicken and stir-fry until it’s browned and cooked through—about 4 to 5 minutes. Remove the chicken and set aside.

Step 5: Stir-Fry the Vegetables

  1. In the same wok, add another tablespoon of oil and toss in the garlic and ginger. Stir-fry for 30 seconds until fragrant. Add the carrots, bell pepper, snow peas, and cabbage. Stir-fry for 2–3 minutes until the vegetables are just tender but still vibrant.

Step 6: Combine Everything

  1. Return the chicken to the wok, add the cooked noodles, and pour in the sauce. Use tongs or chopsticks to toss everything together thoroughly. Keep the heat high and toss until everything is heated through and evenly coated, about 2–3 minutes.

Step 7: Serve

  1. Transfer to bowls, garnish with green onions, and serve immediately. A squeeze of lime or a drizzle of chili oil can elevate it even further.