Chicken Lo Mein with Garlicky Egg Noodles and Savory Sauce
By Emma Collins
For a fast homemade takeout dinner, this chicken lo mein serves three in 20 minutes. Thin chicken breast strips, thick egg noodles, and crisp-tender vegetables are tossed in a garlicky, savory-sweet sauce with toasted sesame oil.
The chicken is velveted with water, cornstarch, baking soda, salt, Shaoxing rice wine, and oil, helping the thin strips stay juicy. Oyster sauce gives the lo mein sauce body, while low-sodium soy sauce adds saltiness and dark soy sauce brings its characteristic color and subtle sweetness. Fresh lo mein noodles are boiled, then stir-fried with napa cabbage, onion, carrot, celery, green onion, and garlic.
Have every ingredient ready before boiling the noodles, since the final stir-fry moves quickly. The chicken is ready when the simmering water returns to a boil, usually after 30 seconds to 1 minute for thin strips. Keep the noodles un-rinsed after draining so their surface starch helps the sauce cling. The most common problem is overcooking the chicken or vegetables, which leaves the chicken tough and the vegetables soft.
Serve the noodles hot as a quick meal on their own, or alongside chicken and broccoli or sesame chicken for a larger homemade takeout spread. Leftovers can be warmed in the microwave with a mid-heating stir, or covered in a pan with a little water until steaming before tossing.
Why you'll love this recipe
- Feeds a small family quickly because the chicken, noodles, and vegetables cook in sequence using the same pot of water before one final stir-fry.
- Pleases takeout fans with thick egg noodles coated in oyster sauce, soy sauce, and dark soy sauce for the familiar savory-sweet lo mein character.
- Thin chicken breast strips stay tender because water, cornstarch, baking soda, and oil form the recipe’s simple velveting marinade before blanching.
- Vegetable flexibility helps with busy dinners, since napa cabbage, onion, carrot, celery, and green onion can be omitted, increased, or swapped according to preference.
- Works for a fuller table when paired with chicken and broccoli or sesame chicken, turning one noodle dish into a homemade takeout-style meal.
- Leftovers remain convenient because the noodles can be warmed in a microwave or gently steamed in a covered pan with a little water.
Ingredients
- •8 oz skinless boneless chicken breast (cut into thin strips)
- •1 tbsp water
- •1 tsp Shaoxing rice wine (optional)
- •0.25 tsp Kosher salt (fine salt is okay too)
- •0.13 tsp baking soda
- •2 tsp cornstarch
- •1 tsp neutral oil
- •3 tbsp oyster sauce
- •3 tbsp low-sodium soy sauce
- •1.5 tbsp granulated sugar
- •1 tbsp dark soy sauce
- •16 oz lo mein noodles (also known as fresh egg noodles)
- •0.5 small yellow onion (sliced)
- •0.5 large carrot (peeled and julienned)
- •4 oz napa cabbage (sliced)
- •1 rib celery (julienned)
- •2 stalks green onion (cut into 1-inch pieces, whites and greens separated)
- •1 tbsp garlic (minced, about 2 to 3 cloves)
- •1 tbsp Shaoxing rice wine (optional)
- •2 tsp sesame oil
- •2 tbsp neutral oil (or as needed, for cooking)
Instructions
- 1
Add the chicken strips, water, Shaoxing rice wine, salt, and baking soda to a bowl. Mix until well combined and the chicken has absorbed the liquid.
- 2
Add the cornstarch and mix until well combined. Add the oil, mix well, and marinate for 5 to 10 minutes while preparing the remaining ingredients.
- 3
Combine the oyster sauce, soy sauce, sugar, and dark soy sauce in a bowl. Mix until the sugar has dissolved, then set aside.
- 4
Bring a pot of water to a boil, then reduce the heat to a high simmer.
- 5
Add the marinated chicken to the simmering water, immediately stirring to separate the strips. Cook for about 30 seconds to 1 minute, or until just cooked through, then remove with a strainer.
- 6
Cook the lo mein noodles in the same pot according to the package instructions. During the final 30 seconds, add the napa cabbage, onion, carrot, celery, and white parts of the green onions; drain well.
- 7
Heat about 2 tablespoons oil in a wok or large sauté pan over medium-high heat. Add the garlic and stir-fry until fragrant, about 15 to 30 seconds.
- 8
Add the drained noodles and vegetables with the cooked chicken strips. Stir-fry briefly until well combined, then drizzle the Shaoxing rice wine around the wok and stir-fry until fragrant and cooked off.
- 9
Pour in the prepared sauce and toss until the noodles are evenly coated. Add the green parts of the green onions and sesame oil, stir-fry briefly to combine, and serve hot.
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