Chicken Lo Mein
Cook time
Total time
  • 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)
  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
Recipe by The Crepes of Wrath at