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Chicken Lo Mein Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes
8 oz fresh (regular or thin) Chinese noodles, or spaghetti/angel hair
Water, for boiling noodles
8 oz boneless chicken breast, sliced
1 teaspoon cornstarch
4 tablespoons oil
3 cloves garlic, peeled and minced
1 cup Napa cabbage, sliced
2 fresh Shiitake mushroom, sliced
1/3 cup carrots, peeled and cut into pieces
1/2 cup chicken broth
1 tablespoon soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon sugar or to taste
Salt, to taste
Bring a pot of water to boil, gently loosen up the fresh noodles before boiling. Cook the noodles according to the instructions or until pre-al dente because you’re going to finish cooking the noodles later in the wok. Marinate the chicken with the cornstarch. Set aside. When the noodles are ready, drain the noodles. Mix all the ingredients of the Sauce in a small bowl. Stir to combine well. Set aside.
Heat up a wok with 2 tablespoons of oil. Stir-fry the garlic until fragrant, and then add in the chicken, Napa cabbage, mushroom, carrot and stir-fry for about 2 minutes before adding in the chicken broth and the Sauce. Bring the chicken broth to boil and let reduce a bit. Turn off the heat and stir in the noodles and combine well, dish out and serve immediately.