Restaurant-Style Chicken Lo Mein #chinese #dinner

Restaurant-Style Chicken Lo Mein #chinese #dinner

Chicken Lo Mein is a great takeout dish that we've all likely eaten at once or another. We find, in any case, that it's getting harder than any time in recent memory to get a decent lo mein nowadays! Subsequently the requirement for this recipe. In case you're a lo mein fan, certainly try this recipe out! The way to the profound shade of these noodles is dull soy sauce, which you can discover at any Chinese market.

In the event that utilizing new uncooked lo mein noodles, make sure to pursue the headings on the noodle bundle that you obtained. Essentially, heat up your lo mein noodles in around 2 quarts of water until they are simply cooked or still somewhat firm, dump them into a colander, give them a fast flush in warm water and let channel altogether.

It's truly the best dish to check any of your takeout desires! Amazing that now our children pick this chicken lo mein as their most loved over taking off to that oily eatery down the road.

Besides, this simple Chicken Lo Mein takes under 30 minutes to make. What's more, with a couple of mystery fixings, it tastes route superior to any takeout! How might you turn out badly with only 345 calories for each liberal serving!

Also try our recipe The Best Chinese Fried Rice

Restaurant-Style Chicken Lo Mein #chinese #dinner

This chicken lo mein recipe is shockingly simple to make at home, and it really tastes much superior to anything what you can get all things considered takeout eateries.


  • 8 oz. boneless skinless chicken thighs (225g, cut into thin strips)
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons oil (plus more for cooking)
  • 1 clove garlic (minced)
  • 4 cups cabbage (shredded)
  • 2 medium carrots (julienned)
  • 1 tablespoon shaoxing wine (or dry sherry cooking wine)
  • 16 oz. fresh lo mein egg noodles (450g)
  • 1 tablespoon soy sauce
  • 4 teaspoons dark soy sauce
  • 1 teaspoon sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 cups mung bean sprouts
  • 2 scallions (julienned)


  1. If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
  2. In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
  3. Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  4. Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
  5. Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Read more our recipe : Mexican Quinoa Stuffed Sweet Potatoes

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