Chicken Lo Mein

Name: Chicken Lo Mein
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1½ tsp Salt; 10½ oz Egg Noodles; 2 tbsp Soy Sauce; 2 tbsp Oyster Sauce; 1 tsp Sesame Oil; 2 tbsp Vegetable Oil; 1¼ lb Chicken Breast; 2 Carrots; 1 Bell Pepper; 5½ oz Snow Peas; 3 cloves Garlic; 2½ tbsp Ginger; 3 Scallions

By Eatpace

Egg noodles, chicken, and crisp-tender vegetables are tossed in a savory soy-oyster sauce. The sauce can be mixed while the noodles cook, making this a practical weeknight stir-fry.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 596; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Chicken lo mein with sliced chicken, carrots, bell pepper, snow peas, and scallions.

35 min

Method

6 steps 15 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add Salt and Egg Noodles and cook until just tender, about 5 minutes or according to the package. Drain and rinse briefly under cool water.
Step 2. Meanwhile, stir together Soy Sauce, Oyster Sauce, Water, and Sesame Oil in a small bowl.

Cook

Step 3. Heat half the Vegetable Oil in a large skillet or wok over medium-high heat. Add Chicken Breast in a single layer and cook, stirring occasionally, until browned and no longer pink inside, about 6 minutes. Transfer to a plate.
Step 4. Heat the rest of the Vegetable Oil in the same pan over medium-high heat. Add Carrot, Bell Pepper, and Snow Peas; stir-fry until crisp-tender, about 4 minutes.
Step 5. Add Garlic and Ginger to the pan and stir until fragrant, about 30 seconds.
Step 6. Return the chicken to the pan. Add the drained noodles and sauce, then toss over medium-high heat until heated through and coated, about 2 minutes. Stir in Scallions and serve.

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Tips

Swap it

Use mushroom-based vegetarian oyster sauce if you need to avoid shellfish.

Good to know

Chicken is safe to eat when the thickest pieces reach 165°F on an instant-read thermometer.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until steaming.

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