Chicken Lo Mein
August 14th, 2014 30 Comments

Chicken Lo Mein

Chicken Lo Mein

Print Save

Chicken Lo Mein Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


8 oz fresh noodles (regular/thin or spaghetti noodles)
2-3 cups water with salt per taste (for boiling noodles)
8 oz boneless chicken breast, cut into strips
4 tablespoons oil
3 cloves garlic, peeled and minced
1 shallot, peeled and minced
1 cup sugar snap peas
2 caps chinese mushroom, soak in water and cut into strips
1/3 cup carrots, peeled and cut into desired size
1/4 cup mushroom juice (reserved from the pre-soaked mushrooms)
1/4 cup chicken broth


1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon Shaoxing wine, or any chinese cooking wine
2 dash of white pepper
1 teaspoon cornstarch
1 teaspoon Tamari or light soy sauce


1 tablespoon Tamari or light soy sauce
2 teaspoon sweet soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon white pepper
salt, sugar and pepper to taste


1. Bring a pot of water to boil, gently loosen up the noodles and put it in and let it boil. When the water starts to shimmer, cook noodles according to packaged instructions or until pre-al dente because you’re going to finish cooking the noodles later in the wok. Drain and dry the noodles. (Here, I used Shanghai regular noodles and cooked for 3 minutes)

2. Prepare to season the noodles. In a bowl, mix all the Seasoning ingredients together and toss in the noodles and stir well. Salt, sugar and pepper to taste. Set aside.

3. Marinade the chicken strips and set aside for 5-10 minutes.

4. Heat up a wok with 2 tablespoons of oil. Stir-fry 1 tablespoon of minced garlic until fragrant, add in the mushroom strips, sugar snap peas, carrots and stir-fry for about 2 minutes. Mix in the marinated chicken strips and continue to stir-fry for another 1-2 minutes. Dish up and set aside. Lightly wipe the wok clean.

5. In the same wok, heat up 2 tablespoons of oil until very high heat, add the remaining minced garlic, shallots and toss in the seasoned noodles and quickly stir well before the garlic gets burn. Continue to stir-fry for 1 minute. Pour in the mushroom juice, chicken broth and let it sizzle, toss in the vegetables and cook until the noodles are soft enough to your liking. Add extra soy sauce, salt, sugar, etc. to taste. Dish up and ready to serve.

Tagged as:

30 comments... read them below or add one

  1. saluki says:

    Reading this recipe, I’m reminded how much I enjoy the clarity, ease and usability which you impart in all your recipes. I look forward to trying this. Thanks

  2. Angela Tellone Hatch via Facebook says:

    Wonderful, noodles, noodles, noodles.

  3. Angela Tellone Hatch via Facebook says:

    Thanks Rasa Malaysia, love your blog. I’ve tried many food blogs, particularly Asian ones and yours is one I kept.

  4. Lovely!!!
    I love this dish….
    God only if I could have some now!!!

  5. paulina says:

    It looks sooooooo good. Can’t wait to try it.

  6. Hmmm….yummy…I like it..can I noodles change with bhoon…..

  7. John says:

    First of all I would like to give you an apology. A few months ago I blasted you for adding MSG to one of your recipes. You were very gracious, and suggested that I use some extra oyster sauce or sesame oil. I am a Doctor and I am very serious about natural diets with Protein, Complex Carbs, and a moderate amount of fat. MSG is definitely not natural. Although it is derived from natural sources, it acts like a drug. MSG has been linked to seizures in children, migraine headaches, and of course weight gain.

    I use only spices like garlic, onion powder, turmeric, cumin, ginger, pepper, salt, etc. I try to avoid blends like curry powder, chili powder, or creole seasoning. They all contain MSG. So I make my own.

    Almost all sauces from a bottle contain MSG. So again I make my own. It is hard to do and it takes time, but I feel it is better for my family. I have a great recipe for Hoisin sauce. Every one loves my Kung Pao Chicken, and I fix it without MSG.

    This recipe for Chicken Lo Mein is a perfect example of how to cook without MSG. I applaud you for your innovation in creating recipes that are not only very tasty, but also good for you.

    Please accept my apology. John

      • Barbara0307 says:

        Hi Rasa Malaysia! Ihave a question. I am very interested in making homemade lo mein because my family loves it and take out becomes expensive. I have noticed some restaurant’s lo mein have a smoky type of flavor. We particularly llike that flavor. Do youknow ingredient gives lo mein that flavor? Thanks in advance! Barbara0307

        • It’s not the ingredients, it’s the way they stir-fry the noodles using very high heat on a wok, what we Chinese call “breath of wok” when the noodles are slightly toasted due to the high heat but fast cooking process.

    • Patsy says:

      Hi John, would you be gracious to share with us your recipe for Hoisin sauce?

  8. Fern says:

    I don’t even know if I’ve had Lo Mein before, but it sounds and looks good! What kind of noodles does it typically use?

    • Rasa Malaysia says:

      Traditional Lo Mein, such as those server at authentic chinese restaurants or in Hong Kong uses skinny egg noodles, think BBQ pork wonton egg noodles. But, the American-chinese version uses both dry or fresh whole wheat noodles. Best substitute is spaghetti or linguini pasta.

      • Fern says:

        I made it for dinner tonight and it was delicious! I wasn’t sure what sweet soy you used, whether it was kecap manis or thick caramel, so I went with the latter. Maybe that’s why my noodles came out darker in colour :)

  9. swtd12eams says:

    Hi Rasa Malaysia,

    Thank you for sharing this simple, yet easy recipe. I made this last night for dinner and my family enjoyed it. =) I tweaked your recipe and took out the carrot & snap peas as my mom isn’t a fan of snap peas. I replaced it with bean sprouts. For my personal preference, I think it could have used more soy sauce than the recipe called for.

  10. I must admit, the article is very well written and the food looks delicious. I will definitely be cooking this recipe for dinner soon. Will let you know how it turned out. Thanks for all the lovely recipes you have on here!!!!

  11. JustMe says:

    OK, I know this is an older post, so I don’t know if you will see this. Ever since I was a kid I’ve hated shitake-type mushrooms, especially since they are so pungent after having been re-hydrated. What would you suggest for a possible replacement to the mushroom “juice”. Should I perhaps double the amount of chicken broth?

  12. Katie says:


    Can I substitute “sweet soy sauce” with something else? The reason is that I don’t really know what it is and I don’t want to spend money on the whole bottle and only use it for this recipe. Thank you!

  13. Join a says:

    Very good recipe. My family enjoyed it.

  14. Pingback:Dinner Prompts | Abbey Lynn Langley

  15. Sarah says:

    I can’t find Chinese cooking wine anywhere where I live. Is there a good alternative that you would suggest?

  16. Lynn says:

    Just made this for dinner tonight. Delish! My kids devoured it. :)thanks for the recipe.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS