Description
A hearty, family-friendly lo mein recipe featuring a rich, savory sauce and an aromatic homemade chili oil drizzle for enhanced flavor.
Ingredients
Scale
- 340 g lo mein noodles or egg noodles
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp low-sodium soy sauce (for marinade)
- 1 tsp cornstarch (for marinade)
- 1 small carrot, julienned
- 0.5 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup sliced mushrooms (shiitake or cremini)
- 0.25 small head green cabbage, sliced
- 3 cloves garlic, minced (divided)
- 1 inch fresh ginger, grated (divided)
- 3 green onions, white and green parts separated
- 120 ml vegetable broth
- 2 tbsp low-sodium soy sauce (for sauce base)
- 1 tbsp dark soy sauce (optional)
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp maple syrup or light brown sugar
- 1 tbsp cornstarch (for sauce base)
- 120 ml neutral oil (canola, vegetable, or grapeseed oil)
- 2 dried red chilies
- 1 tsp Sichuan peppercorns
- 2 star anise pods
- 0.5 tsp toasted sesame seeds
Instructions
- Cook Noodles and Prepare Chili Oil: Cook lo mein noodles according to package instructions until slightly al dente. Drain, rinse immediately with cold water, and toss with 1 tbsp neutral oil to prevent sticking. In a small saucepan, combine 120 ml neutral oil, dried chilies, Sichuan peppercorns, star anise, 1 minced garlic clove, and 0.5 tsp grated ginger; heat over low heat for 10-15 minutes until fragrant, then strain and reserve half of the infused oil for drizzling.
- Prepare Chicken and Sauce Base: In a medium bowl, combine the thinly sliced chicken with 1 tbsp low-sodium soy sauce and 1 tsp cornstarch; toss to coat and set aside for 10 minutes. In a separate small bowl, whisk together the lo mein sauce base (vegetable broth, 2 tbsp low-sodium soy sauce, dark soy sauce, rice vinegar, maple syrup, and cornstarch) until smooth and set aside.
- Stir-fry Chicken and Vegetables: Heat a large wok or skillet over high heat. Add 1 tbsp of the prepared infused oil, then add the marinated chicken and stir-fry for 2-3 minutes until browned on the edges and cooked through; remove from the wok and set aside. Add another 1 tbsp of the infused oil to the wok, then add the julienned carrot, bell pepper, snap peas, sliced mushrooms, and white parts of the green onions; stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Combine Stir-fry and Sauce: Return the cooked chicken to the wok. Add the remaining minced garlic and grated ginger to the vegetables and stir-fry for 30 seconds until fragrant. Pour in the prepared lo mein sauce mixture and stir constantly until the sauce thickens and coats the vegetables and chicken, about 1-2 minutes.
- Add Noodles and Serve: Add the prepared lo mein noodles to the wok and toss vigorously using tongs for 2-3 minutes, ensuring everything is thoroughly coated in the glossy sauce. Serve immediately, drizzling each portion generously with the reserved aromatic chili oil and garnishing with green onions and toasted sesame seeds.
Notes
Rinse cooked noodles immediately with cold water to prevent sticking; add vegetables in stages to maintain crisp texture; add 1-2 tbsp vegetable broth if sauce is too thick. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 510 calories
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 90 mg
Keywords: lo mein, chicken, stir fry, noodles, asian, weeknight meal, chili oil, family friendly, chinese