Lo Mein recipe with chicken. Easy, healthy, non-greasy Chicken Lo Mein with vegetables that is much better than the Lo Mein at Chinese takeout.
Traditionally, Lo Mein is a popular noodle dish in Hong Kong where noodles are boiled, drained and then stirred in with savory broth or on the side or with a house special soy sauce. The “stirred noodles” are served with vegetables, wonton soup, and roasted meat such as Char Siu (BBQ pork), Chinese roasted pork, Cantonese beef stew, etc.
However, the popular Chinese takeout Lo Mein here in America is a whole other version. American-Chinese Lo Mein is prepared with boiled noodles, and then lightly stirred with vegetables, meat, etc. in a house special sauce, and MSG- laden.
Homemade Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti or angel hair, your choice of meat, seafood and vegetables, a light sauce, and there you go—a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some mushrooms of your choice and some seasonal vegetables.
Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. However, you will find that a homemade Lo Mein is a much healthier and tastier than your regular takeout and you can make it just the way you like.
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.
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. 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.
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