And if you are a fan of weeknight Asian dinner recipes, be sure to also check out my Sesame Chicken Salad, Teriyaki Chicken Stir Fry recipe as well.
The Noodles: What Kind of Noodles Should I Use?
Truth be told, if you are not a stickler for the authentic chicken lo mein recipe, you can use any noodles you have on hand (including spaghetti and linguini). However, if you want to make the “real” thing, then go with Asian-style egg noodles like lo mein, chow mein, and ramen noodles. You can find different kinds of egg noodles in the Asian section of your supermarket. They come in various thickness levels. I find that the best noodles for lo mein are the super-thin egg noodles (almost like Angel hair pasta) as they cook quicker than most other ones. If you want you can order the noodles that I used here (affiliate link). If you can get your hands on it, you can use fresh egg noodles as well. With all this being said, as I mentioned earlier, any noodles you can get your hands on would work for this Chinese chicken noodles recipe.
Substitutions:
Chicken: I used thighs as I find them more flavorful. However, you can also use chicken breast in this recipe.Toppings: I topped my lo mein with scallions, sesame seeds, and fresh cilantro. However, you can also use snow peas, snap peas, and red peppers. I also like to serve it with lightly sauteed baby bok choy if I have some on hand.Cabbage: I used green cabbage but Napa cabbage can also be usedSoy Sauce: Light soy sauce can also be used
I know it sounds like too many steps, but once you have the ingredients out, it comes together in no time. Let’s look into every step one by one:
How To Make The Sauce
If you ask me, the best part of this easy chicken lo mein recipe is the sauce. It has all the characteristics of Chinese flavors and comes together in 2 minutes.
Lo Mein Noodle Sauce Ingredients:
If you are someone who cooks Asian meals regularly, you probably already have all the ingredients already in your fridge. If not, you can easily find them in the Asian section of your supermarket. To make the lo mein sauce, simply mix all the ingredients below in a mason jar or a bowl.
Soy sauceHoney (or brown sugar) Hoisin sauceSesame Oil
Give it a good shake and set it aside. You’ll use it at the very end.
Marinate The Chicken
In terms of the chicken, I used boneless and skinless chicken thighs. Simply cut them into small cubes and mix them with some fresh ginger, garlic, and soy sauce. I usually do this at first so that it will have a chance to marinate for a few minutes as I am working on the rest of the ingredients. If you are wondering how to cook noodles for this stir fry dish, I am going to have to refer you to the package instructions as it depends on the kind you are using. The one I used cooked in less than 5 minutes. To cook the chicken lo mein, heat vegetable oil in a large skillet or large wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown for 4-5 minutes. Stir in the green cabbage, cooked noodles, and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.
Vegetables and The Assembly
The best part of this easy chicken recipe is that it is so versatile, especially when it comes to vegetables. In terms of vegetables, I used cabbage, broccoli, onion, and bell peppers. However, you can use whatever vegetable you have on hand. Other veggies like carrots, bean sprouts, and even mushrooms would also work. As you can see in the recipe card video below, I precooked the broccoli for a few minutes with the noodles so that they will be soft when mixed in with the rest of the vegetables. If you are using a similar vegetable, feel free to use the same method. The rest of the recipe is pretty straightforward. If you need a visual of how I made it be sure to watch the quick how-to video I made in the recipe card.
The Toppings: I topped my noodles with green onions, sesame seeds, and some chopped cilantro. You could certainly serve this dish without the toppings, but if you are like me, live for the toppings, go for it.To make this even quicker make the sauce in advance and store it in the fridge upto 3 days.Most chicken lo mein recipes use corn starch to thicken the sauce but the lo mein sauce I made here is thick enough so you do not need to use cornstarch.
Thai Lemongrass Chicken RecipeSpicy Orange Ginger ChickenVegetarian Ramen BowlOr check out all of my easy chicken recipes and pick one for dinner tonight.
Like Cabbage? Here Are A Few More Recipes Made with Cabbage:
Vinegar Based Coleslaw – VeganStuff Cabbage SoupGreek Yogurt ColeslawChicken Almond Salad
