Chicken & Veggie Lo Mein


Chicken & Veggie Lo Mein

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Course Main Course
Cuisine Chinese
Servings 4


For the chicken and marinade:

  • 1 lb chicken thighs thinly sliced
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp canola oil
  • 1 tsp Chinese 5-Spice powder
  • ½ tsp ground white pepper

For the sauce:

  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp shaoxing rice wine or dry sherry
  • 1-2 tsp Sambal Oelek chili paste
  • 1 tbsp brown sugar
  • 1/2 tsp sesame oil

Stir fry:

  • 1 pound lo mein noodles or Chinese yellow noodles
  • 1 clove garlic finely sliced
  • 1 ” fresh ginger julienned
  • ½ medium red onion slivered
  • 1 carrot julienned or shredded
  • 1 red bell pepper julienned
  • 1 c broccoli florets
  • 1/2 c bamboo shoots strips or sliced
  • 2 tablespoons canola oil divided
  • 2 green onions thinly sliced, white and green parts separated


  • Place the sliced chicken in a small bowl with baking soda, cornstarch, soy sauce, oil, Chinese 5-Spice and white pepper. This velveting technique will make the chicken tender, flavorful and shiny. Set aside to marinate for 30 minutes.
  • Prepare the sauce by whisking the soy sauce, oyster sauce, shaoxing rice wine, Sambal Oelek, brown sugar, and sesame oil together in a small bowl.
  • Cook noodles according to package instructions until they’re al dente, and drain thoroughly. Rinse with cold water and set aside.
  • Starting with the garlic, prep all the vegetables so that they are ready for cooking. Arrange them in the order you will add them to the wok.
  • Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of canola oil to coat the wok, and add the chicken so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds, then stir fry until the chicken is almost cooked through. Remove the chicken from the wok to a plate and set aside.
  • Add another tablespoon of oil, along with the garlic, ginger and onion. Stir fry for 60 seconds until aromatic. Add the carrots, peppers, and broccoli. Stir-fry for 30 seconds. Add 1-2 tbsp of water to help steam the veggies, stir fry for 60 more seconds.
  • Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the chicken back into the wok. Make sure the heat is at its highest now, and stir-fry everything together for another 30 seconds.
  • Add the prepared noodles. (Make sure they aren’t stuck together, rinse lightly with warm water to separate if needed. Do not add WET noodles to the wok)
  • Toss the vegetables and noodles together using a scooping motion. Stir fry the noodles for about 30 seconds to 1 minute, then add the sauce.
  • Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking.
  • Toss in the green parts of the green onions, and taste the lo mein. Adjust the seasoning as needed.
  • Plate and serve while hot.
Keyword Asian, Chicken, Lo Mein, Stir Fry, Vegetable
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