Chicken Lo Mein is a light Chinese noodle dish. Instead of using broth or soup, you just eat the seasoned noodles with meat and veggies. Lo Mein dishes are very popular in Hong Kong. In Hong Kong, Lo Mein is usually plain, cooked noodles served with a side of broth or sauce along with some kind of meat and vegetables. Direct translation for Lo Mein is “over noodles”.
This particular Lo Mein recipe I found on rasamalaysia.com. The author/blogger makes all types of Asian style dishes and definitely deserves a look if you’re into Asian cooking. This Lo Mein recipe isn’t your typical Lo Mein dish you would find in Hong Kong but instead, it’s more like chow mein but not as heavy.
- 8 oz fresh noodles (regular/thin or spaghetti noodles) (I used Shanghai thick noodles)
- 2-3 cups water with salt per taste (for boiling noodles)
- 8 oz boneless chicken breast, cut into strips
- 4 tablespoons oil
- 3 cloves garlic, peeled and minced
- 1 shallot, peeled and minced
- 1 cup sugar snap peas
- 2 caps Chinese mushroom, soak in water and cut into strips
- 1/3 cup carrots, peeled and cut into desired size
- 1/4 cup mushroom juice (reserved from the pre-soaked mushrooms)
- 1/4 cup chicken broth
Marinade for the chicken:
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon Shaoxing wine, or any Chinese cooking wine
- 2 dash of white pepper
- 1 teaspoon cornstarch
- 1 teaspoon Tamari or light soy sauce
Seasoning for noodles:
- 1 tablespoon Tamari or light soy sauce
- 2 teaspoon sweet soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon white pepper
- salt, sugar and pepper to taste
- Bring a pot of water to boil, gently loosen up the noodles and put it in and let it boil. When the water starts to simmer, cook noodles according to packaged instructions or until pre-al dente because you’re going to finish cooking the noodles later in the wok. Drain and dry the noodles. (Here, I used Shanghai regular noodles and cooked for 3 minutes)
- Prepare to season the noodles. In a bowl, mix all the Seasoning ingredients together and toss in the noodles and stir well. Salt, sugar and pepper to taste. Set aside.
- Marinade the chicken strips and set aside for 5-10 minutes.
- Heat up a wok with 2 tablespoons of oil. Stir-fry 1 tablespoon of minced garlic until fragrant, add in the mushroom strips, sugar snap peas, carrots and stir-fry for about 2 minutes. Mix in the marinated chicken strips and continue to stir-fry for another 1-2 minutes. Dish up and set aside. Lightly wipe the wok clean.
- In the same wok, heat up 2 tablespoons of oil until very high heat, add the remaining minced garlic, shallots and toss in the seasoned noodles and quickly stir well before the garlic gets burn. Continue to stir-fry for 1 minute. Pour in the mushroom juice, chicken broth and let it sizzle, toss in the vegetables and cook until the noodles are soft enough to your liking. Add extra soy sauce, salt, sugar, etc. to taste. Dish up and ready to serve.