# Easy Chicken Lo Mein

Chicken lo mein is soft egg noodles tossed in a savory soy and oyster sauce with tender chicken and crunchy vegetables. It is a takeout classic that is easy to make at home in about 35 minutes.

The chicken is coated in a little cornstarch so it stays silky, and the sauce is mixed ahead so the stir-fry moves fast.

- Total time: 35 min (prep 20 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 560 kcal, 36 g protein
- Cuisine: Chinese. Category: Main course. Diet: high-protein, dairy-free.

## Ingredients

- 340 g lo mein or fresh egg noodles (or spaghetti)
- 450 g chicken breast, thinly sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce, for the chicken
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 2 tsp toasted sesame oil
- 1/4 cup chicken broth or water
- 3 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 carrots, cut into thin matchsticks
- 3 cups shredded cabbage or bok choy
- 4 scallions, cut into 2-inch pieces

## Method

1. Toss the sliced chicken with the cornstarch and 1 tbsp soy sauce. Let it sit while you prep the rest, at least 10 minutes.
2. Whisk the 3 tbsp soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and broth in a small bowl.
3. Cook the noodles in boiling water 1 minute short of the package time, until just tender. Drain, rinse under cold water, and toss with 1 tsp oil to stop sticking.
4. Heat 1 tbsp oil in a large wok or 12-inch skillet over high heat until it shimmers. Cook the chicken in a single layer 2 to 3 minutes per side, until golden and cooked through to 165°F (74°C). Move to a plate.
5. Add the remaining oil to the pan. Cook the garlic and ginger 15 seconds, then add the carrots and cook 2 minutes.
6. Add the cabbage and scallions. Stir-fry 2 minutes until the cabbage wilts but is still crisp.
7. Add the noodles, chicken and sauce. Toss with tongs for 2 minutes, until the noodles are hot and evenly coated in the glossy sauce.
8. Taste and add a splash of soy sauce if needed. Serve right away.

## Why it works

- Coating the chicken in cornstarch and soy sauce protects it from the heat, so it stays tender and juicy.
- Cooking in a very hot pan sears the chicken and vegetables quickly before they release too much water.
- Stir-frying in stages keeps each ingredient from overcooking or steaming.
- Rinsing the noodles removes surface starch, which stops them from clumping in the pan.
- A sauce with soy, oyster sauce and a little sugar balances salty, savory and sweet.

## The science

- **Velveting keeps chicken silky.** A thin coating of cornstarch and soy sauce forms a protective layer around each slice. In the hot pan it sets quickly, holding in moisture and shielding the meat from direct heat. The result is tender, juicy chicken rather than dry strips.
- **High heat and stir-fry order.** A hot wok sears food fast so it browns before it releases water. Cooking ingredients in the right order, meat first, then hard vegetables, then leafy ones, keeps each at its best texture. Crowding the pan drops the temperature and steams the food instead.

## Tips

- Have everything chopped and the sauce mixed before you turn on the stove, since stir-frying moves fast.
- Cook the chicken in batches if your pan is small, so it browns instead of steaming.
- Use a large pan or wok so the noodles can toss freely.

## Mistakes to avoid

- Overcooking the noodles, which makes them mushy in the pan, so pull them 1 minute early.
- Crowding the pan, which steams the chicken and vegetables, so cook in batches.
- Adding the sauce too early, which makes the noodles soggy, so add it at the end.

## Variations and swaps

- Swap the chicken for shrimp, beef strips or pressed tofu.
- Add sliced mushrooms, bell peppers or snow peas for more vegetables.
- Stir in 1 tsp of chili garlic sauce for some heat.
- Swap oyster sauce for hoisin sauce, which is sweeter, and cut the sugar.
- Swap lo mein noodles for spaghetti, boiled with 1/2 tsp of baking soda in the water to give it a chewier texture.
- Swap dark soy sauce for regular soy sauce plus 1/2 tsp of molasses or brown sugar.

## Storage

Refrigerate within 2 hours and eat within 3 days. Reheat in a hot skillet with a splash of water until the noodles and chicken reach 165°F (74°C).

## FAQ

**What is the difference between lo mein and chow mein?**

Lo mein means tossed noodles, so soft noodles are mixed with sauce at the end. Chow mein means stir-fried noodles, which are often crispier. Lo mein tends to be saucier.

**What noodles can I use for lo mein?**

Fresh or dried lo mein or egg noodles work best. If you cannot find them, spaghetti or linguine work well when boiled until just tender.

**What is in lo mein sauce?**

Lo mein sauce is mostly soy sauce, oyster sauce, a little dark soy for color, sesame oil and sugar. Broth or water loosens it so it coats the noodles.

**How do I keep lo mein noodles from sticking?**

Rinse the cooked noodles in cold water and toss them with a little oil. Add them to the pan right before the sauce and toss gently.

**Is lo mein healthy?**

It can be balanced when you add plenty of vegetables and lean protein, as here. It is higher in sodium because of the soy and oyster sauces, so go easy on added salt.

---
Source: https://cookingscientist.com/recipes/chicken-lo-mein (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846