Chinese · Lunch · Dinner
Chicken Lo Mein
撈麵 (Lāo miàn)
Soft egg noodles tossed with tender strips of chicken and plenty of crisp stir-fried vegetables in a glossy soy and oyster sauce. This version uses less oil and more vegetables than the takeaway kind while keeping its familiar flavour.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 50% · Fat 21% · Protein 29%
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Ingredients
For 4 servings- 8 oz225 gDried Chinese egg noodles
- 2 litres2,000 gWater, for boiling the noodles
- 2 small breasts350 gChicken breast, skinless, thinly sliced
- 1 tspCornstarch
- 3 tbsp48 gReduced-sodium soy sauce
- 2 tbsp36 gOyster sauce
- 1 tspSugar
- 3 tbsp45 gWater, for the sauce
- 1 tsp5 gToasted sesame oil
- 1 tbsp14 gVegetable oil
- 3 cloves9 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1 medium60 gCarrot, cut into matchsticks
- 1 medium120 gRed bell pepper, thinly sliced
- 1 1/2 cups100 gShiitake mushrooms, sliced
- 2 cups150 gNapa cabbage, shredded
- 1 cup100 gBean sprouts
- 4 stalks60 gScallions, cut into 4 cm lengths
Steps
- 1
Toss the sliced chicken with the cornstarch and 1 tbsp of the soy sauce; set aside for 10 minutes while you prepare the vegetables.
- 2
Stir the remaining 2 tbsp soy sauce, oyster sauce, sugar, 3 tbsp water and sesame oil together in a small bowl.
- 3
Bring the 2 litres of water to a boil and cook the noodles according to the packet, usually 4-5 minutes, until just tender.
- 4
Drain the noodles, rinse briefly under cold water to stop them sticking, and set aside.
- 5
Heat half the vegetable oil in a wok or large frying pan over high heat.
- 6
Add the chicken in a single layer and stir-fry for 4-5 minutes until golden and cooked through to 74 °C / 165 °F; transfer to a plate.
- 7
Add the remaining oil, then the garlic and ginger, and stir-fry for 30 seconds until fragrant.
- 8
Add the carrot, bell pepper and mushrooms and stir-fry for 2-3 minutes.
- 9
Add the cabbage and stir-fry for 1-2 minutes until just wilted.
- 10
Return the chicken to the pan and add the noodles, bean sprouts and scallions.
- 11
Pour over the sauce and toss everything with tongs for 1-2 minutes until the noodles are hot and evenly coated.
- 12
Serve straight away.
Swaps, storage and make-ahead
Swaps
- Use firm tofu instead of the chicken and a mushroom-based vegetarian oyster sauce for a meat-free version.
- For a gluten-free version, swap the egg noodles for rice noodles and use tamari and an oyster sauce both labelled gluten-free.
- Replace the napa cabbage with bok choy or broccoli florets if that is easier to find.
- For a lighter bowl, use half the noodles and add extra cabbage and bean sprouts.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. It is best eaten fresh, and freezing is not recommended because the noodles and vegetables turn soft.
Make ahead
Slice the chicken and vegetables and mix the sauce up to a day ahead, keeping them covered separately in the fridge. Cook the noodles and stir-fry just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoySesameMolluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (834 g) | Per 100 g | |
|---|---|---|
| Calories | 425 kcal | 51 kcal |
| Protein | 31.5 g | 3.8 g |
| Carbohydrates | 53.2 g | 6.4 g |
| of which sugars | 6.6 g | 0.8 g |
| Fiber | 5 g | 0.6 g |
| Fat | 9.9 g | 1.2 g |
| of which saturated | 1.6 g | 0.2 g |
| Sodium | 751 mg | 90 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
