I love lo mein. It’s one of those things I love to eat at a Chinese restaurant (or for take out), but I’ve never actually made at home. A few weeks ago, I was doing my usual aimless wandering around Whole Foods when I saw some lo mein noodles. I decided to pick some up and, well, here we are.
I made this almost exactly like I make my stir fry and I thought it turned out quite tasty. One of the great things about this is that it’s a way to curb your craving for Chinese food without all the fat and oil that is typical of restaurant Chinese restaurant food. In fact, one of my favorite places to get lo mein is SO oily that when I reheat the dish the next day, I usually pour out a good 1/4 cup of grease that has accumulated at the bottom of the container. Ick. Any by “ick” I mean “mmmm tasty, but I really shouldn’t eat this.”
This is meant to be a healthier version of the dish, so I didn’t use a lot of oil but you could definitely add more if you’d like. The addition of the sesame oil at the end gives it a nice extra nutty flavor in addition to making it a little more fatty and luxurious without being horrible :) Some fresh ginger would be great in this, but unfortunately I didn’t have any around (note: I have since made the recipe several times and have included ginger, now reflected in the recipe below). And, of course, you can use any vegetables you want, have around, or like.
Note: Recipe has been slightly updated since original posting.
Chicken Lo Mein
8 oz. lo mein noodles
2 Tbsp. oyster sauce
1/4 cup low sodium soy sauce
1/2 cup low sodium chicken broth
1 tsp. cornstarch
pinch of red pepper flakes
1 Tbsp. canola oil
8-10 oz. chicken breast, cut into strips or bite sized pieces
1 tsp. freshly minced ginger
1 small onion, sliced or diced
1 large carrot, cut into coins or matchsticks
1 large celery stalk, sliced
4 oz. mushrooms (I used a combo of shiitake and oyster)
3 cloves garlic, minced
1 cup snap peas, whole or sliced
2 tsp. toasted sesame oil
Cook lo mein noodles according to package directions. Whisk together the oyster sauce, soy sauce, chicken broth, corn starch, and red pepper flakes in a bowl; set aside.
Bring canola oil to just under a smoking point in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook until nearly done.
Add the ginger and vegetables and stir fry until tender-crisp, just a couple minutes. (If you want certain veggies more done, just cook them longer and stagger your vegetable additions; I often add onions around the same time as the chicken because I like my onions to be softer.)
Add the sauce, and boil for one minute before adding the cooked noodles, tossing to combine. Drizzle with toasted sesame oil.
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