Let me introduce you to the BEST Lo Mein noodle recipe, which I've learned to make from my Chinese neighbor.
It is loaded with veggies, chicken and an incredibly tasty Lo Mein sauce. SO YUMMY!
Chinese Lo Mein Noodles Recipe
The recipe is easy to make and ready in less than 20 minutes. It's a perfect lunch or family dinner.
However, I find that egg Noodles tend to stick together due to the starch they release while boiling.
To prevent this, I rinse the noodles with cold water after boiling them to stop the cooking process and wash away excess starch.
I cooked this dish in a wok. However, you can use any non-stick pan you have at home, but make sure it is wide enough for all the ingredients.
Also, using sesame oil is A MUST as it pairs perfectly with chicken and veggies, giving the sauce a rich flavour.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Chicken breast: I use chicken breasts cut into small pieces seasoned with salt, pepper and paprika. However, you may use chicken thighs if you prefer so.
Egg Noodles: You may use Chinese dry egg noodles, or you could also use rice noodles or even spaghetti. Egg noodles are the authentic ingredient for this recipe. You can buy them from any Asian grocery stores.
Pro Tip: If you’re vegan, you may swap egg noodles for soybean noodles, buckwheat noodles, rice noodles or ramen.
Garlic: Make sure to use finely minced garlic.
Onion: Use freshly sliced onions.
Vegetables: I used cabbage, capsicum/bell peppers (I used green and red bell peppers), carrots, green onions and celery. However, feel free to use any veggies you like such as broccoli, spanish or bok choy.
Cooking oil: I used olive oil. Also avocado oil works fine.
For the sauce, I use light and dark soy sauce, granulated sugar, white vinegar, sesame oil and cornstarch (to thicken the sauce a tad).
Tip: I recommend using good quality dark soy sauce as giving the right colour & flavour for this dish.
How to make Lo Mein Noodles?
Make the sauce: In a small bowl, mix cornflour with all the other sauce ingredients, use a whisk to mix everything well until the mixture has no lumps.
Cooke the noodles: Cook the noodles in hot water according to the package instructions, then drain well and set aside.
Pro Tip: Cook the noodles until they are al dente, then rinse with cold water so they don’t get sticky.
Cooke the chicken: Slice the chicken into small pieces, then season it with salt, pepper, and paprika. After that, add 2 tablespoon of the sauce to the chicken, stir.
Heat the oil in a large skillet over medium heat, then add onion and garlic, cook for 1 minute or until the onion softens, then add the chicken and cook for another 2-3 minutes.
Add the veggies: Add celery, carrots and bell pepper, cook for 1 minute, then add the cabbage, and cook for another minute.
Pro Tip: Make sure you do not overcook the veggies as they are meant to be crispy.
Assemble everything: After that, add the noodles and the sauce, toss well until everything combines. Cook for 1 minute, then turn off the heat and serve warm.
Top Tips!
- Egg noodles give the chewy-slippery texture, but you could make this dish using spaghetti, rice noodles, etc, and the dish will still taste yum!
- Have all the ingredients ready before you start cooking, which will make the cooking process faster.
- If you want a spicier version, you can add a teaspoon of red pepper flakes or chilli sauce to the sauce.
- Garnish your dish with chopped green onion or parsley.
- Add chopped fresh ginger to the sauce.
Serve It With
I serve this dish for my family as the main dish; it is a full meal, and I don't need any sides. However, if you need a side, I suggest the below dishes:
- Homemade coleslaw salad
- Rocket salad with parmesan
- Easy baba ganoush recipe
- Spicy roasted cauliflower
More Chinese Recipes
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Chinese Lo Mein Noodles
Ingredients
- 350 g chicken breast , cut into bite-size
- 500 g egg Noodles
- 3 cloves garlic , minced
- ½ onion , finely sliced
- ¼ cabbage , finely sliced
- 1 bell pepper , sliced
- 2 carrots , cut into 7 cm lengths
- 6 spring onion , cut into 7 cm lengths
- 2 ribs celery
- 2 tablespoon cooking oil
For the sauce
- 1 tablespoon White vinegar
- 1 teaspoon Granulated sugar
- 2 tablespoon Dark soy sauce
- 2 tablespoon Light soy sauce
- ¼ teaspoon Sesame oil
- 4 tablespoon Cornflour
Instructions
- Making the sauce: Mix cornflour with all the other sauce ingredients, use a whisk to mix everything well until the mixture has no lumps.
- Cook the noodles in hot water according to the package instructions, then drain well and set aside.
- Cut the chicken into small pieces, then season it with salt, pepper, and paprika. After that, add 2 tablespoon of the sauce to the chicken, stir.
- Heat the oil in a skillet over medium heat, then add onion and garlic, cook for 1 minute or until the onion softens, then add the chicken and cook for another 2-3 minutes.
- Add celery, carrots and bell pepper, cook for 1 minute, then add the cabbage, and cook for another minute.
- After that, add the noodles and the sauce, toss well until everything combines. Cook for 1 minute, then turn off the heat and serve warm.
Farah says
I made this recipe yesterday using meat instead of chicken; also, I added some peas. It was amazing.
Amelia says
Lo Mein noodles are one o my family's favourite Chinese dishes. We love it very spicy, and I also add some fresh spinach leaves.