Lo Mein Noodles

Souse:

  • 1/4 cup (60 ml) chicken stock
  • 3 tablespoons (45 ml) oyster sauce 
  • 1 tablespoon (15 ml) soy sauce 
  • 1 teaspoon cornstarch 
  • 1 teaspoon sesame oil 

Noodles:

  • 3 tablespoons (45 ml) vegetable oil
  • 4 teaspoons ginger, thin julienne
  • 2 teaspoons (10 g) garlic, minced
  • 1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
  • 2 to 3 cups fresh egg noodles from Asian store, such as pancit
  • 1/2 carrot, julienned
  • 1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias (diagonal)
  • 3 scallions, cut into 1/2-inch bias pieces

Action plan:
For the sauce – Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.

For the noodles – Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.

Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.

Stir the sauce, pour into the pan and incorporate all ingredients well.

Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately. 

Photo and cinematography by smboro

Lo Mein Noodles

  • Servings: 4
  • Difficulty: easy
  • Print

A fresh, light, Asian-inspired noodles recipe.

Ingredients

    Sauce:
  • 1/4 cup (60 ml) chicken stock
  • 3 tablespoons (45 ml) oyster sauce
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • Noodles:
  • 3 tablespoons (45 ml) vegetable oil
  • 4 teaspoons ginger, thin julienne
  • 2 teaspoons (10 g) garlic, minced
  • 1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
  • 2 to 3 cups fresh egg noodles from Asian store, such as pancit
  • 1/2 carrot, julienned
  • 1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias (diagonal)
  • 3 scallions, cut into 1/2-inch bias pieces

Directions

  1. For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
  2. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
  3. Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute. Stir the sauce, pour into the pan and incorporate all ingredients well. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

2 Comments

  1. Thanks! It’s something I always order in Chinese restos and I thought it’s time to learn how to make a good version of it at home :) Since learning how to make some of their dishes I’ve been going out for Chinese far less often lately, they miss me hahaha!

    Like

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