Description
This Easy Homemade Lo Mein recipe is a quick, flavorful dish combining tender chicken, crisp vegetables, and perfectly cooked noodles tossed in a savory soy-based sauce. Ideal for a comforting weeknight dinner, this stir-fried Lo Mein can be easily customized with your choice of protein and fresh vegetables.
Ingredients
Scale
Noodles
- 1 pound Lo Mein noodles (fresh or dried)
- 1 tablespoon sesame oil (for noodles)
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced (or substitute with shrimp, beef, or tofu)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
Stir-Fry Ingredients
- 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
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Garnishes
- 2 green onions, thinly sliced
- Sesame seeds (optional)
Instructions
- Marinate Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon ground ginger, and 1/4 teaspoon garlic powder. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator to enhance flavor and tenderness.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the Lo Mein noodles and cook according to package directions until al dente. Drain immediately and rinse under cold water to stop cooking. Toss the noodles with 1 tablespoon sesame oil to prevent sticking and set aside.
- Stir-Fry Chicken: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 5 to 7 minutes, until the chicken is cooked through and lightly browned. Remove chicken from the wok and set aside to keep warm.
- Stir-Fry Vegetables: In the same wok, add the sliced red and green bell peppers along with the onion. Stir-fry for 3 to 5 minutes until they become tender but still retain some crunch. Add the minced garlic and sliced mushrooms; cook for an additional 1 to 2 minutes until fragrant and mushrooms soften. Then stir in the shredded carrots and snow peas, cooking for another 1 to 2 minutes until everything is heated through.
- Make Sauce: 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 if desired, 1/2 teaspoon red pepper flakes to add a touch of spice.
- Combine Chicken and Vegetables with Sauce: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the mixture. Stir-fry for 1 to 2 minutes to heat the sauce through and evenly coat the chicken and veggies with rich flavor.
- Add Noodles: Add the cooked Lo Mein noodles to the wok. Toss all ingredients together thoroughly until the noodles are well coated with the sauce and the chicken and vegetables are evenly distributed.
- Serve: Transfer the Lo Mein to a serving platter or individual bowls. Garnish with thinly sliced green onions and optional sesame seeds. Serve immediately while hot and enjoy this classic, savory Asian noodle dish.
Notes
- For a vegetarian version, substitute chicken with firm tofu or extra vegetables.
- If using dried noodles, be sure to cook until just al dente to prevent mushiness.
- Adjust red pepper flakes according to desired heat level.
- Use low sodium soy sauce to reduce salt content if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a skillet for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Lo Mein, Chinese noodles, stir-fry noodles, chicken Lo Mein, easy Asian recipes, quick dinner
