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How to Make Chinese Chicken Lo Mein

How to Make Chinese Chicken Lo Mein

Here’s a recipe to whip up an authentic Chinese lo mein recipe at home in your underwear. My recipe has an awesome sauce to lo mein noodle ratio and it’ll be your all time go to lo mein recipe.

The Ingredients:

The Chicken –
350 gram chicken thigh
1 tablespoon light soy sauce
1 tablespoon cooking oil
Dash of ground white pepper
1 tablespoon cornflour (a.k.a. cornstarch)

Cut chicken thighs into thin strips. Combine in a bowl and set aside.

The Vegetables and Shrooms –
3 baby bok choy
Carrots cut into matchsticks (add as little or as much as you like)
1 small onion cut to strips
2 scallions (use green onions if you got em’)
3 or 4 mushrooms

The lo mein noodles and sauce –
500 gram lo mein noodles (I bought pre-cooked)
1 tablespoon light soy sauce
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon pure sesame oil
1 teaspoon Chinese cooking wine (optional)
1 teaspoon rice vinegar (optional)

Dump noodles in boiling water to loosen it up for a minute. Then strain the noodles and rinse with cold water to keep the noodles from sticking and stop from cooking further, then set aside.

Put all the sauces in a bowl and set aside.

The nitty gritty:

Start by cooking the chicken first with a few tablespoons of oil in a hot wok or pan. Cook for 2 minutes or just until done. Remove and set cooked chicken aside.

Put heat on high, this is after all a stir fry. Start off by cooking onions and carrots. When onions start to turn translucent dump the rest of the vegetables and mushroom and cook for a few minutes.

Add a few more tablespoons of oil, the noodles will thank you, then dump in the lo mein noodles and cook for a minute. Add the chicken and the sauce, cook for a few minutes making sure all the ingredients are coated with the seasoning sauce.

Finally, add the bean sprouts and cook for another minute stirring the ingredients. Taste and see if you need to add more seasoning. If you’re happy with what you’ve got it’s time to eat!