CHICKEN LO MEIN RECIPE

Chicken Lo Mein - easy lo mein with chicken, Lo Mein sauce with Napa cabbage, mushrooms and carrots. Dinner is ready in 20 minutes and tastes much better than your favorite Chinese takeout.

INGREDIENTS

8 oz fresh, regular or thin Chinese egg noodles, or spaghetti/angel hair
Water, for boiling noodles
8 oz boneless chicken breast, sliced
1 teaspoon corn starch
3 tablespoons oil
3 cloves garlic, peeled and minced
1 cup Napa cabbage, sliced
2 Shiitake mushroom, sliced
1/3 cup carrots, peeled and cut into pieces
1/2 cup chicken broth

Sauce:

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

CLICK HERE FOR CONVERSION TOOL

DIRECTIONS

1

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.

2

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.

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