This is a great and easy recipe for Lo Mein with Chicken that will help you prepare this meal like a professional chef! You will learn my favorite stir fry method to combine juicy chicken, perfectly cooked lo mein noodles, and vibrant vegetables like carrots and onion. Enhanced with authentic wood ear mushrooms, crisp bamboo shoots, fragrant ginger, extra virgin olive oil, and a rich soy sauce finish, this Lo Mein with Chicken is a guaranteed crowd-pleaser!
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am so excited to share my go-to recipe for Lo Mein with Chicken. Whenever I crave a comforting meal, I turn to this fantastic stir fry. It is incredibly easy to make right at home, yet it yields results that will make you feel like a professional chef. In this recipe, I will guide you through marinating the chicken with fresh ginger, preparing the perfect lo mein noodles, and mastering the stir fry process. We will be using a wonderful medley of ingredients including crunchy bamboo shoots, sweet carrots, and savory onion. I also love adding wood ear mushrooms for that authentic texture, extra virgin olive oil for richness, all tied together with a delicious splash of low sodium soy sauce. Get your wok or large pan ready, because this Lo Mein with Chicken is going to be a fantastic culinary journey!
When I start preparing my Lo Mein with Chicken, the first crucial step is marinating the chicken to ensure maximum flavor and tenderness. I always make sure the chicken is properly rinsed under cold water and any unwanted parts are removed before cutting the meat into one-quarter inch thick strips. To build that authentic taste, I create a marinade using extra virgin olive oil, grated garlic, salt, pepper, and freshly ground ginger. I stir these ingredients thoroughly with a spatula until fully incorporated, which takes about one to two minutes. Letting the chicken marinate for about thirty minutes on the countertop is essential for this stir fry. This resting time allows the ginger, olive oil, and other spices to deeply penetrate the meat. As you prepare the other ingredients like your carrots, onion, bamboo shoots, and wood ear mushrooms, this chicken sits and absorbs all the beautiful flavors. Later, when you add the soy sauce and toss it with the lo mein noodles, the marinated chicken will truly stand out as the star of the dish.
A truly authentic Lo Mein with Chicken often relies on special textural elements, which is why I highly recommend including dried wood ear mushrooms. These mushrooms are an incredible addition to our stir fry, alongside the bamboo shoots, carrots, and onion. To prepare them, I place one cup of dried wood ear mushrooms in a medium mixing bowl filled with hot water. I cover the bowl with a plate and let it sit for about ten to fifteen minutes. This resting time is vital because it allows the mushrooms to soften and gain volume. Once they are plump, I drain them over a colander. A very important detail I never skip is cutting the tough centers out before slicing the mushrooms. Integrating these prepared wood ear mushrooms with the chicken, lo mein noodles, extra virgin olive oil, soy sauce, and ginger elevates the entire meal, providing that professional chef touch I always aim for in my recipes.
The vegetable stir fry stage is where the vibrant colors and crunch of our Lo Mein with Chicken really come to life. I preheat my stir fry pan on medium-high heat with three tablespoons of frying oil. I start by adding two large carrots that I have carefully cut into a fine noodle shape, cooking them for about two minutes until they are partially cooked. Next, I add one large sliced onion, stirring occasionally until the onion becomes beautifully glossy, which takes around two to four minutes. This layering technique ensures each vegetable cooks perfectly. After the onion and carrots are ready, I introduce the fine noodle-shaped bamboo shoots and the prepared wood ear mushrooms, seasoning everything with half of my allocated salt and pepper. I continue to stir fry this aromatic mix for another three minutes. Only after these vegetables are perfectly tender-crisp do I remove them to a plate, making room in the pan to cook the chicken with its olive oil and ginger marinade, which will eventually be combined with our lo mein noodles and savory soy sauce.
One of the most critical aspects of this Lo Mein with Chicken recipe is how I handle the lo mein noodles. Whether you choose to use store-bought noodles or take the time to prepare my homemade noodle recipe, timing is everything. I cook the noodles according to their specific instructions, but the most important step happens right after cooking. I drain the water by pouring the noodles over a colander, but I never leave the noodles to rest in the colander. Because of the high residual heat, the noodles continue cooking even after the water is gone. If left sitting, it is very easy to end up with overcooked, mushy noodles that will ruin the texture of the final stir fry. By managing the noodles promptly and getting them ready to toss with the chicken, wood ear mushrooms, bamboo shoots, carrots, onion, olive oil, ginger, and soy sauce, I ensure that my Lo Mein with Chicken maintains the perfect, satisfying bite that everyone loves.
After the vegetables are safely set aside, I turn my attention to the main protein of my Lo Mein with Chicken. I preheat my fry pan on high heat, adding another three tablespoons of frying oil. Once the oil is hot, I carefully add the chicken from the earlier marinating step, making sure to include all that delicious garlic, extra virgin olive oil, and ginger marinade. I stir fry the chicken with occasional stirring until it is fully cooked, which generally takes about four to five minutes. Cooking the chicken on high heat ensures it gets a nice sear while remaining juicy inside. Once the chicken is cooked through, I return the previously cooked stir fry vegetables—our carrots, onion, bamboo shoots, and wood ear mushrooms—back into the pan. I stir fry everything together for another two to three minutes so the flavors marry perfectly before we add our lo mein noodles and soy sauce.
The final assembly of my Lo Mein with Chicken is a fast-paced and rewarding process. Once the ginger and olive oil infused chicken is fully cooked and the stir fry vegetables—including carrots, onion, bamboo shoots, and wood ear mushrooms—are added back into the pan, it is time to bring everything together. I add the perfectly cooked lo mein noodles to the mix. Using my tongs, I constantly turn the ingredients for about one to two minutes to ensure the noodles do not stick to the bottom of the pan and everything gets evenly distributed. Then comes the defining flavor: I pour in one-quarter cup of low sodium Japanese shoyu soy sauce, along with the remaining salt and pepper. I continue to stir fry while mixing with my tongs for another two minutes. This allows the soy sauce to coat the chicken, noodles, and vegetables beautifully. Before plating, I always taste the dish, adding a little more salt, pepper, or soy sauce if needed, ensuring this Lo Mein with Chicken is absolute perfection.
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