Chicken Lo Mein
This Chicken Lo Mein recipe is fast, flavour-packed and better than takeout, featuring juicy chicken and tender noodles.
Equipment
- large bowl
- Whisk
- large deep pan
- tongs
Ingredients
CHICKEN
- 500 g boneless, skinless chicken breast, cut into 5 mm slices
- ½ teaspoon sea salt flakes
- 1 tablespoon cornflour (cornstarch)
- ½ teaspoon bicarbonate of soda (baking soda)
- 2 tablespoon water
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
LO MEIN SAUCE
- 4 tablespoon oyster sauce can be substituted with hoisin sauce
- 1 tablespoon brown sugar
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoon Chinese cooking wine can be substituted with mirin
STIR-FRY
- 2 tablespoon cooking oil extra-virgin, avocado oil or oil of choice
- 1 brown onion, sliced
- 1 tablespoon freshly minced garlic
- 4 cups finely sliced wombok (300 g)
- 1 carrot, julienned
- 3 spring onions (scallions), cut into 2 cm batons
- 300 g dried thin egg noodles prepared as per the packet instructions
Instructions
Preparation
- Prepare the chicken by mixing all ingredients in a large bowl. Set aside for 10-15 minutes.
- Combine the sauce ingredients in a bowl and whisk to combine.
- Heat the oil in a large, deep pan over high heat. Add the chicken and cook for 3-4 minutes.
- Add the onion and garlic to the pan and cook, stirring, for 1 minute.
- Add the cabbage and cook for a further 1-2 minutes until slightly softened.
- Add the carrot, spring onion, egg noodles, and the lo mein sauce. Toss until combined.
- Serve immediately by dividing among four bowls.
Notes
Chicken can be marinated up to 24 hours in advance, sauce can be made up to 1 week ahead, and veggies can be prepped 3 days ahead.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 2mg
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