Authentic 30-minute take-out recipe! The Woks of Life

Chicken Lo Mein is a classic takeout that we’ve all probably enjoyed. We find, however, that it’s getting harder than ever to get a good lo mein these days! Hence the need for this recipe.

A personal favorite to go

Growing up, having Chinese takeout for dinner was a rare occurrence. Usually my mom or dad would cook dinner.

On the rare occasions when both of my parents were too tired or too busy to cook, we would order from Chinese Restaurant #1. An apt name, as that particular place was some of the best takeout I’ve ever had.

Although you might think that the dishes we ordered from the standard take-out menu were similar to what we ate for dinner every night, nothing really could be further from the truth. Dishes like beef and broccoli, Singapore Mei Fun and chicken lo mein were a rare treat.

When it comes to Chinese takeout, I ALWAYS asked for chicken lo mein. It’s always my favorite when I order these days, but too often the noodles lack flavor and are soggy or too greasy.

That’s why I decided to do it myself, with spectacular (if I may say so) results in just 30 minutes. If you are a fan of lo mein, give this recipe a try! The key to the deep color of these noodles is the dark soy sauce, which you can find at any Chinese grocery store.

Chicken Lo Mein, by

Best Noodles for Lo Mein

There are two main noodle options for making lo mein: uncooked lo mein noodles and cooked lo mein noodles. Both contain eggs, so they should be yellow in color (note that they may also be labeled “Hokkien Noodles”). The main difference is that uncooked noodles need to be pre-boiled before stir-frying, while cooked noodles are ready to go straight into the wok.

If using uncooked lo mein noodles, be sure to follow package directions. Boil them until just cooked (al dente), pour them into a colander, rinse them quickly with lukewarm water and drain them thoroughly.

If you’re lucky enough to find them, pick up the cooked lo mein noodles readily available today at Chinese grocery stores. A quick rinse in hot water will break up the noodle clump, but that’s all it takes!

Cooked Lo Mein Noodles,

Chicken Lo Mein Recipe Instructions

In a medium bowl, toss the chicken with 2 tsp cornstarch, water and oil. In a wok over high heat, add 2 tablespoons of oil and sear the chicken for a few minutes until browned. Remove from wok and set aside.

Grilling Wok Chicken Strips, by

Add a few more tablespoons of oil to the wok and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry over high heat for one minute and add the wine in a circle around the perimeter of the wok.

Add shredded cabbage and carrots, by

Return the noodles and chicken to the wok and stir well from bottom to top for about 30 seconds. If the noodles won’t separate, add about 1/4 cup of water to the noodles to loosen them up a bit.

Fried Chicken Lo Mein, by

Then cover the wok for one minute. Remove the lid and add the soy sauce, dark soy sauce, sesame oil, salt and sugar. Sauté for 30 seconds and add bean sprouts and green onions.

Add bean sprouts and scallions in the last stage of cooking, by

Saute another minute…

Throw lo mein in a wok, by

And serve your homemade Chicken lo Mein!

Chicken Lo Mein, by

Chicken Lo Mein, by

Chicken Lo Mein, by

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