Ultimate Takeout-Style Chicken Lo Mein
A savory, vegetable-packed chicken lo mein that rivals your favorite takeout. By stir-frying in batches and letting the pan get smoking hot, you can achieve that signature smoky wok hei flavor right on your home stove.
Equipment
- Wok or large heavy-bottomed skillet
- Small mixing bowls
- Tongs or wooden wok spatula
- Chef's knife
- Cutting board
Ingredients
Chicken & Marinade
- 1 pound Boneless, skinless chicken thighs — Thinly sliced against the grain
- 1 tablespoon Regular soy sauce
- 1 tablespoon Shaoxing wine — Dry sherry can be substituted
- 1 teaspoon Cornstarch
- 1 teaspoon Toasted sesame oil
Lo Mein Sauce
- 3 tablespoons Oyster sauce
- 2 tablespoons Regular or light soy sauce
- 1 tablespoon Dark soy sauce — Crucial for that dark takeout color
- 0.25 cup Chicken broth — Low sodium
- 1 teaspoon Granulated sugar
- 1 teaspoon Toasted sesame oil
- 0.25 teaspoon White pepper — Freshly ground if possible
Noodles & Vegetables
- 12 ounces Fresh lo mein noodles — Or 8 oz dry egg noodles
- 3 tablespoons Neutral cooking oil — Divided use (e.g., peanut, canola, or avocado oil)
- 3 cloves Garlic — Minced
- 1 tablespoon Fresh ginger — Minced
- 3 cups Napa cabbage — Shredded into 1/4-inch strips
- 1 cup Carrot — Julienned
- 2 cups Mung bean sprouts — Rinsed and drained well
- 4 stalks Scallions — Cut into 2-inch pieces, whites and greens separated
Chicken & Marinade
| 1 pound | Boneless, skinless chicken thighs | Thinly sliced against the grain |
| 1 tablespoon | Regular soy sauce | |
| 1 tablespoon | Shaoxing wine | Dry sherry can be substituted |
| 1 teaspoon | Cornstarch | |
| 1 teaspoon | Toasted sesame oil |
Lo Mein Sauce
| 3 tablespoons | Oyster sauce | |
| 2 tablespoons | Regular or light soy sauce | |
| 1 tablespoon | Dark soy sauce | Crucial for that dark takeout color |
| 0.25 cup | Chicken broth | Low sodium |
| 1 teaspoon | Granulated sugar | |
| 1 teaspoon | Toasted sesame oil | |
| 0.25 teaspoon | White pepper | Freshly ground if possible |
Noodles & Vegetables
| 12 ounces | Fresh lo mein noodles | Or 8 oz dry egg noodles |
| 3 tablespoons | Neutral cooking oil | Divided use (e.g., peanut, canola, or avocado oil) |
| 3 cloves | Garlic | Minced |
| 1 tablespoon | Fresh ginger | Minced |
| 3 cups | Napa cabbage | Shredded into 1/4-inch strips |
| 1 cup | Carrot | Julienned |
| 2 cups | Mung bean sprouts | Rinsed and drained well |
| 4 stalks | Scallions | Cut into 2-inch pieces, whites and greens separated |
Instructions
-
In a medium bowl, combine the sliced chicken, regular soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix until the chicken is well coated and the liquids are absorbed. Set aside to marinate for at least 15 minutes.
~15 minSlicing the chicken against the grain and using cornstarch (velveting) ensures tender meat. -
In a small bowl, whisk together all the Lo Mein Sauce ingredients: oyster sauce, regular soy sauce, dark soy sauce, chicken broth, sugar, sesame oil, and white pepper. Set aside.
~5 minDark soy sauce is essential for the deep mahogany color characteristic of takeout lo mein. -
Boil the noodles according to package instructions until just al dente. Drain, rinse under cold water to stop the cooking, and toss with a drop of oil to prevent sticking. Set aside.
~5 minDo not overcook the noodles; they will cook a bit more in the wok. -
Heat a wok or large heavy skillet over high heat until smoking. Add 1 tablespoon of neutral oil. Swirl to coat, then add the marinated chicken in a single layer. Let sear undisturbed for 1 minute, then stir-fry until cooked through (about 3-4 minutes). Transfer the chicken to a plate.
~4 minCooking the meat and veggies in batches prevents the wok's temperature from dropping, which causes steaming instead of searing. -
Wipe the wok clean if necessary, and place it back over high heat. Add another tablespoon of oil. Add the garlic, ginger, and scallion whites. Stir-fry for 15 seconds until fragrant. Immediately add the julienned carrots and cabbage. Stir-fry for 2 minutes until the cabbage wilts slightly but retains its crunch. Remove to the plate with the chicken.
~3 minKeep the veggies moving constantly so the garlic doesn't burn. -
Return the wok to medium-high heat. Add the remaining 1 tablespoon of oil. Add the drained noodles and the prepared sauce. Toss the noodles vigorously to coat them evenly in the sauce, cooking for 1-2 minutes until the sauce reduces slightly and clings to the noodles.
~2 minUse a pair of tongs or long chopsticks to lift and toss the noodles easily. -
Add the cooked chicken, vegetable mixture, bean sprouts, and scallion greens back into the wok. Toss everything together for 1-2 minutes until heated through and well combined. Remove from heat and serve immediately.
~2 minAdding the bean sprouts at the very end ensures they stay crisp and fresh.
Tips & Storage
- Mise en place is critical! Have all your ingredients chopped, measured, and placed near the stove before you start cooking.
- For the best 'wok hei' (breath of the wok), do not overcrowd the pan. If you have a smaller skillet, stir-fry the vegetables in two batches.
- If you cannot find fresh lo mein noodles, dry egg noodles, ramen noodles, or even linguine can be substituted in a pinch.
- Storage: Store leftover lo mein in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to revive the noodles.