Description
This classic Lo Mein Noodles recipe features tender chicken, fresh vegetables, and a savory soy-based sauce tossed with egg noodles. Quick and easy to prepare, it delivers a deliciously balanced stir-fry perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- 4 tsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce or light soy sauce
- 1 tbsp Chinese cooking wine or Mirin
- 1 tsp white sugar (omit if using Mirin)
- 1/2 tsp toasted sesame oil (optional)
- 1/4 tsp white pepper (substitute black pepper)
Stir-fry
- 1.5 tbsp vegetable or peanut oil
- 2 garlic cloves, finely minced
- 1/2 onion, finely sliced
- 300g / 10oz chicken or other protein, sliced 0.5cm (1/5″) thick
- 2 medium carrots, peeled and cut into 4 x 0.75cm (1.75 x 1/3″) batons
- 1 large red capsicum / bell pepper, sliced (or 2 small)
- 6 green onions, cut into 5 cm (2”) lengths plus extra for garnish
- 500g / 1lb fresh Lo Mein, Hokkien, or other medium thickness egg noodles, prepared per packet instructions (for dried noodles see note)
- 1/4 cup (65ml) water
Instructions
- Prepare the Sauce: In a bowl, mix the cornflour and dark soy sauce until lump-free. Then add the remaining sauce ingredients including light soy sauce, cooking wine or Mirin, sugar (if using), toasted sesame oil, and white pepper. Stir well to combine.
- Season the Chicken: Transfer 2 teaspoons of the prepared sauce into a separate bowl with the sliced chicken. Toss well to coat the chicken evenly. Set aside to marinate briefly.
- Heat the Oil: Heat the vegetable or peanut oil in a wok or large heavy-based skillet over high heat until it just begins to smoke, ensuring a hot cooking surface for stir-frying.
- Sauté Aromatics: Add the finely sliced onion and minced garlic to the hot oil. Stir-fry rapidly for about 30 seconds to release their fragrances without burning.
- Cook the Chicken: Add the marinated chicken slices to the wok. Stir-fry for about 1 minute, cooking until the chicken is white on the outside but still slightly raw inside, which helps maintain juiciness.
- Add Vegetables: Toss in the carrot batons and sliced capsicum or bell peppers. Continue stir-frying for 2 minutes or until the chicken is cooked through and the vegetables are tender-crisp.
- Add Noodles and Sauce: Add the prepared noodles, the remaining sauce, and the 1/4 cup of water to the wok. Using two wooden spoons, gently toss the mixture for 30 seconds to evenly coat the noodles and integrate the flavors.
- Finish with Green Onions: Add the cut green onions and toss everything together for an additional minute until the noodles are glossy with sauce and heated through.
- Serve: Immediately plate the Lo Mein noodles and garnish with extra finely sliced green onions if desired. Serve hot for best flavor and texture.
Notes
- Note 1: Finely minced garlic imparts a pungent aroma essential for balance in the stir-fry.
- Note 2: Chicken can be substituted with beef, pork, shrimp, or tofu for different protein options.
- Note 3: For dried noodles, cook according to package instructions before stir-frying.
- Note 4: Dark soy sauce adds color and rich umami; light soy sauce provides saltiness and brightness.
- Note 5: Chinese cooking wine adds complexity; Mirin can be used as a milder, sweeter substitute.
- Note 6: Toasted sesame oil is optional but recommended for a nutty finishing aroma.
