Description
Making lo mein at home is easy to do. With our recipe, you can serve a flavorful mix of noodles, shrimp, chicken, and veggies in under an hour.
Ingredients
Scale
For the Marinade:
- 1/2 teaspoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon rice wine vinegar
For the Lo Mein:
- 6 ounces chicken breast, sliced
- 8 ounces Chinese egg noodles
- 5 tablespoons vegetable oil, divided
- 1 small head broccoli, cut into florets
- 2 cups sliced fresh mushrooms
- 1 cup julienned carrots
- 1 cup sliced onions
- 6 ounces raw shrimp, peeled and deveined
For the Sauce:
- 1 1/2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon gently packed light brown sugar
- 3/4 teaspoons freshly grated ginger
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the marinade. Place the cornstarch, soy sauce, oyster sauce, black pepper and rice wine vinegar in a large bowl. Stir well until combined.
- Place the sliced chicken in the bowl with the marinade, and use your hands to massage the chicken with the marinade until the meat is well coated. Let it soak for at least 25 minutes, or up to 3 hours, in a covered container in the refrigerator.
- In a small bowl, prepare the sauce by combining the cornstarch, soy sauce, chicken stock, oyster sauce, brown sugar, ginger, and black pepper. Stir, then set aside.
- While the chicken is marinating, cook the noodles according to the package instructions. Drain the noodles and then rinse them with cool tap water, and toss with a little vegetable oil to prevent clumping. Set aside.
- Place a wok on high heat and add 2 tablespoons of oil, swirling it around to coat the sides of the pan. When the oil is hot to the point of smoking, remove the chicken strips from the marinade and place in the pan. Discard the marinade. Cook the chicken for about 2 minutes, stirring constantly, until just cooked through. Remove from the wok and set aside.
- Add and heat another tablespoon of oil if the wok seems dry. Stir fry the broccoli, mushrooms, carrots, and onions, stirring constantly with a wooden spoon for about 5-8 minutes until the onions are translucent. Add 1/2 cup of water, cover, and steam for 3 minutes. Set the cooked vegetables aside.
- Bring another 1/2 cup of water to a boil in the wok, and use a wooden spoon or spatula to deglaze the pan. Pour off the liquid and wipe the wok dry with paper towels. Return the wok to the heat, add 2 tablespoons of oil, and swirl the wok to coat the sides with oil.
- When the oil heats up to the point of smoking, add the shrimp. Let the shrimp cook on one side until it turns pink before flipping it over to cook the other side, about 30 seconds to 1 minute per side.
- Return the chicken and vegetables to the wok, and toss to combine with the cooked shrimp.
- Create a well in the middle of the ingredients and pour the sauce in, then stir well until the sauce thickens, keeping it relatively confined to the well in the center of the pan. Add the cooked noodles to the well and coat them with the sauce, using chopsticks or a fork to toss and separate them if they are sticking together.
- Stir to combine all ingredients, and serve immediately while hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: chicken, shrimp, stir-fry, lo mein