Every time I’m at my favorite Chinese restaurant, I have to order a delicious plate of lo mein. It works well as a pairing to the main course, or with added protein it becomes the main course itself!
The dish originated in China and has been around for over 2000 years, appearing during the time of the Han Dynasty, which dates back to 206 B.C. Noodles are a staple ingredient in Chinese cuisine, so it is no surprise that lo mein has become one of the most popular Chinese dishes and has made its way to Americanized Chinese cuisine.
The simple dish has a few ingredients including egg noodles, vegetables, and your choice of protein which can include chicken, pork, beef, tofu or even seafood! It can oftentimes be served alongside wontons, but works as a stand-alone dish.
Although lo mein is easily accessible and seen on nearly every Chinese restaurant menu nowadays, it does not compare to a fresh homemade bowl of noodles.
If you’d like to learn how to make this dish for yourself, follow the steps below!
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil.
- In a wok or pan over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok or pan, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter.
- Add the noodles and chicken and mix well from the bottom up for about 30 seconds. If the noodles aren’t coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
- 8 oz. chicken breast, thinly slice
- 2 tsp cornstarch
- 2 tsp water
- 2 tsp oil (plus more for cooking)
- 1 clove garlic, minced
- 4 cups cabbage, shredded
- 2 medium carrots, julienned
- 1 tbsp shaoxing wine(or dry sherry cooking wine)
- 16 oz. fresh lo mein egg noodles
- 1 tbsp soy sauce
- 4 tsp dark soy sauce
- 1 tsp sesame oil
- 1/8 tsp salt
- 1/8 tsp sugar
- 2 cups bean sprouts
- 2 scallions, julienned
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1 thought on “An Easy Takeout Dish Recipe — Chicken Lo Mein”
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