Chinese Lo Mein
Soft egg noodles tossed with chicken, bok choy, carrot, and spring onion in a glossy soy and oyster sauce glaze, a Chinese-American takeout staple loved across America.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 300g sliced chicken thigh with 1 tsp cornstarch and 2 tsp Shaoxing wine. Mince 4 garlic cloves and grate 1 tsp ginger. Julienne 120g carrot and cut 4 scallion stalks into 5cm lengths. Halve 300g bok choy lengthways. Whisk 3 tbsp oyster sauce, 2 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 1/4 cup water in a bowl.
Boil
Bring a pot of water to a rolling boil. Add 240g lo mein noodles, cook 2–3 minutes until just tender. Drain, toss lightly with a little oil to prevent sticking.
Sear
Heat 4 tbsp neutral oil in a wok over high heat until smoking. Add marinated chicken, stir-fry 4–5 minutes until golden and cooked through. Transfer to a plate.
Saute
Add garlic and ginger to the wok, toss 20 seconds until fragrant. Add carrot and bok choy, stir-fry 2–3 minutes until just tender with some bite remaining.
Glaze
Return chicken and cooked noodles to the wok. Pour sauce over everything, toss over high heat 1–2 minutes until evenly coated and glossy. Scatter scallion over, toss once.
Plate
Transfer to serving bowls or plates. Serve immediately while hot and glossy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.