Chicken lo mein
Chewy lo mein noodles tossed with tender chicken, carrots, snow peas and cabbage in a savory soy and oyster sauce. Spaghetti works too.
- Prep
- 6 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 780 kcal
Ingredients
Method
Bring a large pot of water to a boil (an electric kettle speeds this up). Mix the soy sauce, oyster sauce, dark soy sauce, sugar and sesame oil in a small bowl. Toss the chicken with the cornstarch and a pinch of salt.
Cook the noodles according to the package, usually 3 to 4 minutes for egg noodles (or about 9 minutes for spaghetti). Drain, rinse briefly under warm water and shake dry.
While the noodles cook, heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry the chicken until lightly golden and cooked through with no pink inside. Transfer to a plate.
Add the remaining oil, the carrot, snow peas and cabbage and stir-fry until crisp-tender. Add the garlic and scallions for the last 30 seconds.
Add the noodles, chicken and sauce and toss with tongs over high heat until the noodles are evenly brown and glossy and everything is hot.
Tips
- Spaghetti swap: add 1 tsp baking soda to the boiling water and the spaghetti gets a springier, more noodle-like chew.
- For gluten-free, use rice noodles, tamari instead of soy sauce and a gluten-free oyster sauce.
- Leftovers keep 3 days in the fridge; reheat in a skillet with a splash of water.
