Kitchen notes · a little help before you start

Chicken Lo Mein

Name: Chicken Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon brown sugar (packed); 2 tablespoons soy sauce (low sodium); 2 tablespoons dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon hoisin sauce; 1 teaspoon ground black pepper; 1 teaspoon sesame oil; 1 pound chicken breasts (skinless and boneless, cut into small pieces); 2 tablespoons soy sauce; 1 teaspoon fresh ginger (minced); 3 cloves garlic (minced); 2 tablespoons + 2 tablespoons olive oil; 2 cups shiitake mushrooms (sliced); 1 cup Chinese cabbage (shredded); 1 cup carrots (julienned); 1 each large onion (chopped); 16 ounce lo mein noodles (or any other Asian style noodles); 3 each green onions (chopped)

Tender chicken and noodles in a savory sauce make a generous bowl with plenty of vegetables tucked through it. Shiitake mushrooms add depth, while green onion freshens the top. Toss it thoroughly and enjoy it warm, with the sauce coating the noodles and chicken together.

Prep: 15 min
Cook: 15 min
Total: 30 min
Original yield: Serves 6
Ingredients: 18 listed

Make it part of your week

Estimating…

DinnerMain courseAsianChickenPrep: 15 minutes or lessTotal: 30 minutes or lessNoodles

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Chicken
Cuisine: Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Noodles

A few quick notes

1. Make the sauce first

Whisk the sauce ingredients in a small bowl and set aside before preparing the separate chicken-seasoning mixture.

2. Heat the wok well

Wait until the oil and wok are hot before adding chicken, using batches if needed so it can brown without crowding.

3. Vegetables get a brief toss

Cook mushrooms, cabbage, carrots and onion in the remaining oil for a minute before returning chicken and cooked noodles.

Get to know the ingredients

Two soy sauce roles

The sauce uses low-sodium and dark soy. A separate soy portion seasons the chicken with ginger and garlic before cooking.

Prepared noodles

Cook lo mein noodles according to the package, drain and set aside before tossing with the cooked chicken and sauce.

Julienned carrots

Cut carrots into thin julienne pieces before their short vegetable stage, ready to mix among the noodles and sliced mushrooms.

The last little job

Toss and turn off heat

Return chicken, add cooked noodles and sauce, toss everything together and turn off the heat before garnishing with green onions.

A little more help as you go

Loosen reheated noodles

Try a splash of broth or water when reheating because leftover noodles continue to absorb the sauce as they sit.

Cut chicken small

Use small pieces of boneless, skinless breast for the soy, ginger and garlic mixture before browning them in the hot wok.

A few questions you might have

Can I use spaghetti or linguine?

You can use spaghetti, ramen or linguine instead of lo mein. Take care not to overcook the substitute noodles.

Can I make a vegetarian filling?

You can use tofu with a mushroom-based oyster sauce, or extra vegetables instead of the chicken for the noodle mixture.

Does sesame oil fry the chicken?

Sesame oil is in the sauce mixture. Olive oil is divided between cooking the chicken and the separate vegetable stage.

Does the garlic cook before the chicken?

Toss it with chicken, ginger and the separate soy portion first, then cook that seasoned mixture in the hot wok.

What confirms the chicken is ready to remove?

It should be starting to brown and no longer pink inside before moving to a plate while vegetables cook.

Any more cooking tips?

No lo mein? No problem. Spaghetti, ramen, even linguine will do, just don’t overcook them. Double the sauce if you love it saucy. Especially if you’re planning on leftovers. Make it vegetarian: Use tofu and a mushroom based oyster sauce, or skip the protein and load up on veggies. Leftovers soak up sauce. Add a splash of broth or water when reheating to bring it back to life. Feed a crowd? This recipe easily doubles, and leftovers are even better the next day (if you have any).

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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