Lo Mein Noodles

  • Level: Easy
  • Yield: 4 servings
  • Total: 15 min
  • Active: 15 min
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Ingredients

Sauce:

1/4 cup (60 ml) chicken stock

3 tablespoons (45 ml) oyster sauce 

1 tablespoon (15 ml) soy sauce 

1 teaspoon cornstarch 

1 teaspoon sesame oil 

Noodles:

3 tablespoons (45 ml) vegetable oil

4 teaspoons ginger, thin julienne 

2 teaspoons (10 g) garlic, minced 

1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices 

2 to 3 cups fresh egg noodles, such as pancit 

1/2 carrot, julienned 

1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias 

3 scallions, cut into 1/2-inch bias pieces 

Directions

  1. For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
  2. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. 
  3. Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute. 
  4. Stir the sauce, pour into the pan and incorporate all ingredients well. 
  5. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately. 
Let's Get Cooking!

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88 Reviews

Janice N.

This was so easy to make. Only thing I was missing was the pancit noodles (used ramen instead because I had it handy). Will definitely visit the Asian market before making this again. That was the “taste” that was missing. Other than that this was very flavorful.

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