Quick 20-Minute Chicken Lo Mein

Name: Quick 20-Minute Chicken Lo Mein
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g chicken breast; 3 pcs garlic; 2 pcs grated ginger; 0.33 tsp salt; 0.5 tbsp chinese cooking wine; 1 pinch black peppercorn; 0.33 tsp baking soda; 1 pcs carrot; 0.5 pcs paprika; 100 g fresh button mushroom; 50 g sugar snap pea; 2 pcs shallot; 1.5 tbsp light soy sauce; 1.5 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tbsp chinese cooking wine; 0.5 tbsp peanut butter; 0.5 cup water; 400 g lo my noodle

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Make Lo Mein at home that tastes better than takeout and will delight your whole family. Thanks to a quick method and the right ingredients, this Asian dish will be on your table in just 20 minutes.

Print Report

Prep time 10 min

Cook time 10 min

Servings

🌱

Difficulty Easy

Category Pasta

Ingredients

Chicken

400 g chicken breast
3 pcs garlic
2 pcs grated ginger
⅓ tsp salt
½ tbsp chinese cooking wine
1 pinch black peppercorn
⅓ tsp baking soda

Vegetables

1 pcs carrot
½ pcs paprika
100 g fresh button mushroom
50 g sugar snap pea
2 pcs shallot

Lo Mein Sauce

1 ½ tbsp light soy sauce
1 ½ tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp chinese cooking wine
½ tbsp peanut butter
½ cup water

Other

400 g lo my noodle

Instructions

1
Bring water to a boil for the noodles.
2
Slice the chicken into thin strips. Mince the garlic and cut the ginger into julienne (or grate it if you don't like the pieces).
3
Place the chicken in a bowl. Add the minced garlic and ginger. Season with salt (1/3 teaspoon), Shaoxing Chinese wine (0.5 tbsp), pepper (pinch), and baking soda (1/3 teaspoon). Mix thoroughly and set aside.
4
Prepare the vegetables: cut the carrot, bell pepper, mushrooms, peas, and scallions as desired. You can use a ready-made mix of frozen vegetables.
5
Prepare the Lo Mein sauce: in a bowl, combine soy sauce (1.5 tbsp), dark soy sauce (1.5 tbsp), oyster sauce (1 tbsp), hoisin sauce (1 tbsp), Shaoxing Chinese wine (1 tbsp), peanut butter (0.5 tbsp), and water (0.5 cup). Mix well.
6
When the water starts boiling, add the Lo Mein (egg) noodles. Cook them to 80% al dente; do not overcook, as they will finish cooking in the wok.
7
Heat a wok over high heat (about 30 seconds). Add the chicken and stir-fry for about 1 minute, until it changes color. Add all the vegetables (except the scallions) and stir-fry for another minute.
8
Drain the cooked noodles from excess water and transfer them to the wok along with the prepared sauce. Reduce the heat to medium.
9
Stir vigorously so that the noodles are thoroughly coated with the sauce. Fry until most of the sauce has evaporated and the noodles are well combined with the ingredients. Watch the bottom of the wok so the noodles don't burn.
10
Before serving, add the chopped scallions and stir. You can optionally sprinkle with toasted sesame seeds or add a pinch of sesame oil.