Chicken Lo Mein Recipe

Jīròu Lāo Miàn
Chicken Lo Mein
Submitted By: Taz


1 lb Boneless/Skinless Chicken Breast (Jīxiōng Ròu)
1 lb Fresh Lo Mein Noodles 
4 Tbs Peanut Oil (Huāshēngyóu) - divided
1 'Splash' Shao Xing Rice Wine
1 Cup Snow Peas (Hélándòu)
1 bunch Green Onions (Cōng) - cut into 1 inch lengths - divided white and green
½ Medium White Onion (Bái Yángcōng) - halved and sliced thin
1 Large Carrot (Hóng Luóbo) - peeled and julienned
8-12 Shiitake Mushrooms (Xiānggū) - stems removed and sliced thin
2-4 Baby Bok Choy (Báicài) - sliced into 'ribbons'

   3 cloves Fresh Garlic (Dàsuàn) - sliced thin
   ½ inch piece Fresh Ginger (Jiāng) - minced
   ¼ Cup Shao Xing Rice Wine
   2 Tbs Light Soy Sauce (Shēng Chōu)
   2 Tbs Dark Soy Sauce (Lǎo Chōu)
   1 tsp Ground White Pepper (Bái Hújiāo)
   2 Tbs Dark Soy Sauce (Lǎo Chōu)
   2 Tbs Light Soy Sauce (Shēng Chōu)
   1 Tbs Oyster Sauce (Shēng Chōu)
   2 tsp Toasted Sesame Oil (Zhīmayóu)
   2 tsp Granulated Sugar (Táng)
   2 tsp Cornstarch (Yùmǐ Diànfěn)
   1 tsp Hoisin Sauce (Hǎixiān Jiàng)

  1. Cut your chicken into small bite-sized pieces (apx ½ inch 'cubes' OR ¼ inch thick strips)
  2. In a medium bowl, mix up all of the marinade ingredients until well incorporated - Add chicken and toss to combine making sure the chicken is well coated - Set aside until needed
  3. Cook your noodles according to manufacturer's instructions - Once cooked, drain and rinse with cold water to stop further cooking - Set aside until needed
  4. Place all of the sauce ingredients in a small container with a tight lid (a small mason jar works well for this) and shake it up until well mixed - Set aside until needed
  5. Prep all of your vegetables and place them in individual bowls until needed (make sure you separate the white and green parts of the green onions)
  6. Heat 2 Tbs of the peanut oil in a wok over high heat until just smoking - Add the chicken and its marinade to the wok and stir-fry until seared and cooked through (apx 3-5 minutes) -Transfer the seared chicken (and garlic/ginger) to a clean bowl and set aside within easy reach until needed
  7. Using a paper towel, wipe out the wok removing any remaining marinade/oil
  8. Heat the remaining 2 Tbs of peanut oil until just smoking - Add the carrot and snow peas and stir-fry for 30 seconds - Add the onion and white parts of the green onion and continue to stir fry for another minute - Add the mushrooms and continue to stir-fry for another minute - Add the bok choy and continue to stir-fry until wilted (apx 1 minute more) - Pull everything up the sides of the wok and 'Splash' a Tbs or two of Shao Xing Rice Wine into the bottom of the wok to 'deglaze' 
  9. Leaving the vegetables up the sides of the wok, add the cooked noodles to the open bottom and allow to fry (not stirring) for 20-30 seconds - Mix everything together and stir-fry for about 1 minute breaking up the noodles - Add the seared chicken and the sauce - Continue to stir-fry for 1-2 minutes until sauce is thickened and everything is well coated and distributed
  10. Remove from heat, add the green parts of the green onion and give it a quick toss - Serve immediately
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