Main Course Recipes
Lo Mein with Chicken
4 servings
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! Read More
Main Course Recipes
Dairy-free
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to my Easy Lo Mein with Chicken
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!
Mastering the Marinade for Lo Mein with Chicken
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.
Perfecting the Wood Ear Mushrooms
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 Art of Stir Frying Vegetables
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.
Managing the Lo Mein Noodles
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.
Cooking the Marinated Chicken
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.
Completing the Meal with 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.
Lo Mein with Chicken
Ingredients:
Click any ingredient to learn moreProtein:
1 LB of chicken breasts - skinless and boneless (about 2 PIECES *)
2 TBSP of Extra Virgin Olive Oil
2 cloves of garlic - peeled and grated (or pressed)
1 TSP of ginger root
½ TSP of salt
½ TSP of pepper
3 TBSP of frying oil (any kind)
Other ingredients:
Optionally: 1 cup of dried wood ear mushrooms (**)
4 servings of lo mein noodles (store-bought or recipe here, ***)
frying oil (any kind)
2 carrots - peeled and cut into fine noodle shape
1 onion - peeled and sliced (large onion or two medium)
1 cup of bamboo shoots - canned, drained and cut into fine noodle shapes (usually 1 regular can)
¼ TSP of pepper - ideally freshly ground
1 TSP of salt
¼ cup of low sodium shoyu Japanese soy sauce
Final touch:
pepper - ideally freshly ground
* Or shrimps (peeled and deveined) or skip the protein
** You can buy them in specialized Asian groceries or online.
*** You can also use any regular store-bought spaghetti or linguine to prepare this meal since it tastes very similar.
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 864
Protein 37.7 g
Fat 48.9 g
Saturated fat 11.6 g
Carbohydrate 73.6 g
Sugars 4.2 g
Fiber 9.5 g
Sodium 2009 mg
Cholesterol 73 mg
Dairy-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Wood Ear Mushroom Preparation:
1.1.
Put 1 cup of dried wood ear mushrooms in a medium mixing bowl with hot water.
1.2.
Cover with a plate and let sit for about 10 – 15 minutes until it softens and gains volume.
1.3.
Then, cut the centers out and slice.
2.Marinate the Chicken:
2.1.
Make sure that the chicken is properly rinsed under cold water and the unwanted parts are removed.
2.2.
Cut meat into ¼ thick strips (or any other desired shape) with a sharp knife and place it into a medium mixing bowl.
2.3.
Add:
2 TBSP of Extra Virgin Olive Oil
2 cloves of garlic – grated
1 TSP of ground ginger
½ TSP of salt
½ TSP of ground pepper
Thoroughly stir together with a spatula until fully incorporated (about 1- 2 minutes).
2.4.
Cover with a plastic wrap and marinate for about 30 minutes on the countertop.
3.Noodles:
3.1.
If you are using store-bought noodles, set noodles to cook based on the packaging’s requirement.
4.Finish Wood Ear Mushrooms Preparation:
4.1.
Drain mushrooms over the colander
4.2.
If your purchased whole wood ear mushrooms, cut off the center and slice the mushrooms.
4.3.
Place aside for a later steps
5.Stir Frying of Vegetables:
5.1.
Preheat the stir fry pan on medium-high heat with 3 TBSP of frying oil and add:
2 large carrots – cut into fine noodle shape
Stir fry with occasional stirring until carrots get partially cooked (about 2 minutes).
5.2.
Add:
1 large onion – sliced
Stir fry with occasional stirring until onions are glossy (about 2 – 4 minutes).
5.3.
Add:
1 cup of bamboo shoots – fine noodle shape
Wood ear mushrooms prepared in step 4
¼ TSP of ground pepper (half of the total amount)
½ TSP of salt (half of the total amount)
Stir fry with occasional stirring for about 3 minutes.
5.4.
Place it on a plate for a later step.
6.Finish Noodles Preparation:
6.1.
Finish cooking your store-bought noodles and drain water by pouring over a colander.
7.Stir Fry the Chicken:
7.1.
Preheat a fry pan on high heat with 3 TBSP of frying oil and add:
Chicken from the previous step (together with the marinade)=
Stir fry with occasional stirring until it is fully cooked (about 4 – 5 minutes).
7.2.
Add:
Stir fried vegetables from step 5
Stir fry with occasional stirring for about 2 – 3 minutes).
8.Complete the Meal:
8.1.
Add:
Cooked noodles
Stir fry while constantly turning with tongs to make sure that noodles don’t stick to the bottom of the pan and all ingredients get stirred together (about 1 – 2 minutes).
8.2.
Add:
¼ cup of soy sauce
½ TSP of salt (remaining amount)
¼ TSP of ground pepper (remaining amount)
Stir fry while stirring with tongs (about 2 minutes).
8.3.
Taste and add salt, pepper, or soy sauce if needed.
9.Plating:
9.1.
Place noodles into the center of the plate using tongs (try to create a twist effect during plating).
9.2.
Sprinkle with salt and pepper.
Kitchen Guide
Poultry
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
Read More
Popular questions
Can I skip the meat or use a different protein when making this Lo Mein with Chicken recipe?
Yes, absolutely! While I named this recipe Lo Mein with Chicken, I designed it to be versatile. You can easily skip the protein altogether for a vegetarian option, or you can substitute the chicken with peeled and deveined shrimps as mentioned in my ingredient notes. As a modification that is not part of the recipe, you could also try using tofu or beef, but please remember that this is a modification that is not in the recipe. Regardless of your protein choice, the method remains exactly the same. You will still enjoy the fantastic stir fry technique using lo mein noodles, earthy wood ear mushrooms, crisp bamboo shoots, sweet carrots, savory onion, and extra virgin olive oil. The aromatic ginger and rich soy sauce will still bind all the flavors together beautifully, ensuring your meal is a delicious success every single time!
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