Ingredients

1 pound Lo Mein noodles (fresh or dried)

1 tablespoon sesame oil (for noodles)

1 pound boneless, skinless chicken breasts, thinly sliced (or substitute with shrimp, beef, or tofu)

1 tablespoon soy sauce (for chicken marinade)

1 teaspoon cornstarch (for chicken marinade)

1/2 teaspoon ground ginger (for chicken marinade)

1/4 teaspoon garlic powder (for chicken marinade)

2 tablespoons vegetable oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

1 cup sliced mushrooms

1 cup shredded carrots

1/2 cup snow peas

1/4 cup soy sauce (for sauce)

2 tablespoons oyster sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil (for sauce)

1/2 teaspoon red pepper flakes (optional)

2 green onions, thinly sliced, for garnish

Sesame seeds, for garnish (optional)

Instructions

Step 1: In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon ground ginger, and 1/4 teaspoon garlic powder. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

Step 2: Bring a large pot of salted water to a boil. Add the Lo Mein noodles and cook according to package instructions until al dente. Drain and rinse under cold water. Toss the noodles with 1 tablespoon sesame oil and set aside.

Step 3: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5 to 7 minutes. Remove the chicken from the pan and set aside.

Step 4: In the same wok, add the sliced red bell pepper, green bell pepper, and onion. Stir-fry for 3 to 5 minutes until they become tender-crisp. Add the minced garlic and sliced mushrooms, cooking for another 1 to 2 minutes until fragrant and the mushrooms soften. Then stir in the shredded carrots and snow peas, cooking for 1 to 2 minutes more until heated through.

Step 5: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes if using.

Step 6: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over them and stir-fry for 1 to 2 minutes until everything is heated through and coated evenly.

Step 7: Add the cooked Lo Mein noodles to the wok. Toss thoroughly until the noodles are well coated with the sauce and the chicken and vegetables are evenly mixed.

Step 8: Transfer the Lo Mein to a serving platter or individual bowls. Garnish with thinly sliced green onions and sesame seeds if desired. Serve immediately.

Tips & Variations

For a vegetarian version, substitute chicken with tofu or extra vegetables like broccoli and snap peas.

Use fresh Lo Mein noodles if possible for the best texture, but dried noodles work well too.

If you like more heat, increase red pepper flakes or add a splash of chili garlic sauce.

Marinating the chicken helps keep it tender and infuses extra flavor, so don’t skip this step.

FAQs

Can I use other proteins besides chicken?

Yes, you can substitute with shrimp, beef, pork, or tofu depending on your preference. Just adjust the cooking time accordingly.

How do I prevent the noodles from sticking together?

After cooking, rinse the noodles under cold water and toss them with a little sesame oil to keep them separate and prevent sticking.

Dinner

Easy Homemade Lo Mein Recipe

Introduction