Chicken Lo Mein

I love making any kind of stir-fry or Asian noodles. They’re so simple and always flavorful. It only took me about 10 minutes to make this dish, and Kramer and Dane wolfed it down! We even had enough for leftovers, and what’s better than leftover Chinese food? This tastes just like it came from a restaurant. Recipe after the jump!


Chicken Lo Mein
What you’ll need.

Chicken Lo Mein
While your noodles are cooking, cook up your onion and chicken.

Chicken Lo Mein
Then add the mushrooms and garlic.

Chicken Lo Mein
And after a few minutes, add your Cantonese 3-2-1 sauce (how amazing is that sauce recipe?)

Chicken Lo Mein
And finally, the noodles.

Chicken Lo Mein
Just like that, you’re ready to eat!

Chicken Lo Mein
Cook time: 
Total time: 
 
Ingredients
  • 1 lb Chinese egg noodles (or spaghetti)
  • 2 teaspoons peanut or canola oil
  • 1 lb boneless, skinless chicken breast, cut into bite-size pieces (I used thighs)
  • 1 onion, diced or 4-5 scallions, chopped (I used onions but next time I'd definitely use scallions!)
  • 1 clove garlic, peeled, sliced thin
  • 4-oz can sliced mushrooms (I used fresh mushrooms)
  • ½ cup Cantonese 3-2-1 sauce (3 parts reduced-sodium soy sauce, 2 parts oyster sauce, 1 part sesame oil), or more as needed - for this recipe, I did ¼ + ⅛ cup soy sauce, ¼ cup oyster sauce, and ⅛ cup sesame oil
  • 2 cups mung bean sprouts (optional), rinsed under cold water (I didn't use these)
Instructions
  1. Bring 6 quarts of water to a boil and cook your egg noodles over high heat until they float to the surface, then reduce heat and cook for 2-3 minutes until al dente (or cook spaghetti according to package directions). Drain, but don't rinse, and set aside.
  2. In a large wok or frying pan, heat the oil. Add the chicken and stir fry for 1-2 minutes, until lightly brown all over. Add the onion, and stir for 1-2 minutes, until translucent. Add the garlic and mushrooms, and stir for 1 minute.
  3. Add the Cantonese 3-2-1, and stir for 1 minute until the meat is coated. Add the cooked noodles and bean sprouts (if you're using them), and stir thoroughly for 2-3 minutes, until the ingredients are combined and the sauce is absorbed into the noodles. If needed, add more soy sauce and oyster sauce, to taste.
Adapted From

 

7 Responses

  1. So glad you enjoyed my recipe — it’s one of our family’s favorites, too!

  2. NO need to order Chinese food for delivery after seeing this dish!! Looks really great

  3. meenimee says:

    wow this looks delicious! My mum is a cantonese and it just amazes me how she can whip up something like this without measuring anything! She tells me they’re just all guess-stimates. Haha

  4. Rhonda says:

    3-2-1 sauce = genius.

  5. kktucks says:

    mmm, i’m going to have to make this soon! thanks for sharing. i love your blog!
    kristen
    http://puregredients.wordpress.com/

  6. aubrieta says:

    This is the second recipe I tried. It so quick and easy. And it tastes so good! (and I had to take a photo of it)

  7. […] Aubrieta’s Blog « Postcards from USA, Australia and Finland Two postcards from Spain on one day » 101 Things in 1001 Days – cooking two new recipes on Sunday January 18, 2009 Today I killed two birds with one stone – I prepared two dishes that I can eat at lunch and at the same time I used two new recipes. I found them on “The crepes of Wrath” and chose the ones I wanted to try. I decided to prepare “Taco Pie” and “Chicken Lo Mein”. […]

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