Wait, You Haven’t Made Chicken Lo Mein Yet?
You know, I still remember the first time I tried making Chicken Lo Mein at home - I was convinced it’d be a disaster (you know how those noodles get all sticky?). But honestly, after a few attempts and more laughs than spills, it turned into one of those go-to dinners when I can’t be bothered with fancy stuff. My kids basically inhale it and, not gonna lie, I’ve caught myself slurping up the last few noodles straight from the wok more times than I should admit. There’s just something about tossing everything together - plus that smell - that makes Tuesdays way less boring. Also, one time the cat literally tried to swipe a piece of chicken right off my cutting board... but that’s another story.
Why You’ll Love Making This (Even on a Monday)
I make this when the fridge looks like a bachelor pad (just carrots, maybe some questionable celery, but hey, it works). My family goes bananas for this recipe, mainly because it’s way quicker than waiting for delivery (and I don’t even have to comb my hair). Sometimes, I’ll swap the noodles for whatever’s hanging around. Odds are good you can’t mess it up - unless you actually walk away from the stove (been there, nearly burned the house down... slight exaggeration). Oh, and you only use one pan; that’s what I call dinner with zero-tolerance for dishes.
Here’s What You’ll Need (Substitutions Welcome!)
- 8 oz fresh lo mein noodles (in a rush? Dried spaghetti’s saved me before)
- 2 chicken breasts, thinly sliced (thighs are juicier if you love that sort of thing)
- 2 tablespoons soy sauce (grandma swears by Kikkoman, but honestly, use what you have)
- 1 tablespoon oyster sauce (skip if you must, just add an extra splash of soy; it’ll be OK)
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil (sometimes I forget this, not the end of the world)
- 1 tablespoon cornstarch
- 1 medium carrot, julienned (or just chopped, I’m not judging)
- 1 cup snow peas (a handful of green beans works too, or frozen peas if you’re desperate)
- ½ small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Green onions, sliced for topping (my partner skips these, “too oniony” apparently)
- Pinch of black pepper
Let’s Get Cooking! (Honestly, just wing it a little)
- First up, grab a bowl; combine the chicken, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and cornstarch. Give it a good mix. Let it hang out while you do the rest. (I sometimes forget and just toss it in the pan, but marinating is better!)
- Cook the noodles per package directions – drain and rinse with cold water to stop them gluing together, and set aside. Sometimes I just leave them in the colander until the cat starts sniffing around.
- Heat half the oil in a big pan or wok over higher heat – as hot as you dare really. Toss in the chicken and stir-fry until it’s mostly cooked, about 3-4 minutes. I usually taste a piece at this point (chopsticks are handy if you can manage).
- Scoot the chicken to a plate. Splash the rest of the oil in, throw in the onion, carrot, and snow peas. Fry for 2-ish minutes until the veg looks bright but not floppy. Garlic goes in last (burning garlic is a crime around here).
- Chuck the chicken back in, add hoisin, oyster sauce, pepper, remaining soy sauce, and sesame oil. Give it a mad good stir. If it looks weird for a sec, just trust the process – it comes together.
- Dump in the cooked noodles and toss everything around until it’s glossy and—this is important—not drowning in sauce.
- Top with green onions and serve right out of the pan (unless you wanna impress someone, then serve on nice plates... but why?)
Notes I’ve Picked Up (Possibly the hard way)
- If the noodles clump, a splash of water and a quick toss usually fixes it (unless you left them in the strainer 30 minutes, in which case...game over).
- I tried this once with rice noodles. Not my best idea - too mushy, would not repeat.
- Don’t add all the soy sauce at once – it can end up super salty (voice of experience here)
Variations I’ve Actually Tried
- Swap chicken for shrimp – dead easy and fast, but don’t cook the shrimp too long or it gets rubbery.
- Beef strips work if you’ve got 'em on hand; just marinate a bit longer.
- Vegetarian? Dump in more veggies. Mushrooms are great, but my attempt with eggplant…let’s just say the texture didn’t win any prizes.
- No oyster sauce? A splash of Worcestershire sort of does the trick, though purists will roll their eyes.
About the Equipment (Don’t Panic)
Wok is best, but a big nonstick skillet will do the job fine. I’ve even used a basic stockpot in a pinch – wasn’t elegant, but hey, dinner got made. Chopsticks make tossing fun but tongs are your pal if you’re not coordinated (I’ve sent noodles flying more times than I care to count).
Storage Stuff
It’ll keep in a sealed container for up to 2 days in the fridge (though honestly, in my house it never lasts more than a day!). Reheat in a pan, not microwave if you want it less soggy, though I sometimes microwave it anyway 'cause, well, life happens. And actually, I think this tastes even better the next morning, but maybe that’s just me.
Serving Suggestions (What I Do)
I usually plop this onto bowls, sprinkle a few extra green onions, and call it a day. My brother insists on chili oil drizzled on top, which actually isn’t half-bad. Sometimes I’ll make a quick cucumber salad on the side if I feel like being fancy. We used to eat this on Friday nights with takeout spring rolls (homemade now, but no shame in the boxed ones, honestly!).
Pro Tips from My Kitchen Fails
- I once tried rushing the noodle part – ended up with a tragic, sticky lump. Take your time rinsing and tossing.
- If you add the garlic too early, it burns and tastes bitter – always wait till veggies have had their moment.
- Don’t be shy with the pan heat. Lukewarm pans = blah noodles. But don’t set off the smoke alarm.
Chicken Lo Mein Questions I Get (And My Two Cents)
- Can I use other noodles? Sure! Spaghetti, udon, even ramen in a pinch. Just don’t overcook.
- What’s the best chicken part? Thighs stay juicy, but breasts are leaner – I use whatever’s not frozen solid. Sometimes both.
- Is there a no-soy sauce version? Honestly, it’s tough! You can try coconut aminos, but flavor’s a bit different. Maybe more hoisin helps.
- Can I freeze it? Ehh, I’m not a fan. Noodles get strange, but you do you!
- Is this authentic? Well…I’d say it’s pretty close, but this is what works for my family and kitchen. For me authenticity is what's in your bowl and makes you smile.
Oh, quick side note: If you ever find yourself eating this cold straight from the fridge, just know you’re not alone. Happens to the best of us (usually after midnight, oddly enough). Anyway—hope you love this as much as we do!
Ingredients
- 8 oz fresh lo mein noodles (in a rush? Dried spaghetti’s saved me before)
- 2 chicken breasts, thinly sliced (thighs are juicier if you love that sort of thing)
- 2 tablespoons soy sauce (grandma swears by Kikkoman, but honestly, use what you have)
- 1 tablespoon oyster sauce (skip if you must, just add an extra splash of soy; it’ll be OK)
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil (sometimes I forget this, not the end of the world)
- 1 tablespoon cornstarch
- 1 medium carrot, julienned (or just chopped, I’m not judging)
- 1 cup snow peas (a handful of green beans works too, or frozen peas if you’re desperate)
- ½ small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Green onions, sliced for topping (my partner skips these, “too oniony” apparently)
- Pinch of black pepper
Instructions
-
1First up, grab a bowl; combine the chicken, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and cornstarch. Give it a good mix. Let it hang out while you do the rest. (I sometimes forget and just toss it in the pan, but marinating is better!)
-
2Cook the noodles per package directions – drain and rinse with cold water to stop them gluing together, and set aside. Sometimes I just leave them in the colander until the cat starts sniffing around.
-
3Heat half the oil in a big pan or wok over higher heat – as hot as you dare really. Toss in the chicken and stir-fry until it’s mostly cooked, about 3-4 minutes. I usually taste a piece at this point (chopsticks are handy if you can manage).
-
4Scoot the chicken to a plate. Splash the rest of the oil in, throw in the onion, carrot, and snow peas. Fry for 2-ish minutes until the veg looks bright but not floppy. Garlic goes in last (burning garlic is a crime around here).
-
5Chuck the chicken back in, add hoisin, oyster sauce, pepper, remaining soy sauce, and sesame oil. Give it a mad good stir. If it looks weird for a sec, just trust the process – it comes together.
-
6Dump in the cooked noodles and toss everything around until it’s glossy and—this is important—not drowning in sauce.
-
7Top with green onions and serve right out of the pan (unless you wanna impress someone, then serve on nice plates... but why?)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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