Chinese Chicken Lo Mein Recipes

CHICKEN LO MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

CHICKEN LO MEIN

Steps:

• In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
• In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
• Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

CLASSIC LO MEIN (NOODLES)

Steps:

• To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
• Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
• Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
• Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
• Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

CHINESE CHICKEN LO MEIN

Steps:

• In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
• Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
• Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
• In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
• Drain and RINSE WELL.
• Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
• Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
• Top each individual serving with sliced or chopped egg if desired.
• Also serve with additional soy sauce if desired.
• Makes 4-6 servings.
• *Do not substitute another oil for the sesame oil! That's what really makes this dish.
• Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.

EASY LO MEIN

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.

CHICKEN LO MEIN (RESTAURANT STYLE WITHOUT A WOK)

Steps:

• Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. I always cook the noodles 1 minute less than the package recommends. They'll be a bit underdone, but will be perfectly cooked once stir fried in the sauce.
• Combine all the "Marinade" ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
• Whisk all the sauce ingredients together in a bowl. Chop aromatics and vegetables.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken turns white but the inside is slightly pink. Transfer the chicken to a plate.
• Add 1/2 tablespoon of oil. Add onion, carrot, bamboo, peppers, and bamboo shoots. Cook and stir until the veggies just start to turn soft, 1 minute or so. Transfer all the veggies to a plate.
• Add the remaining 1 and 1/2 tablespoons oil and the ginger, garlic and green onion. Stir a few times to release the fragrance.
• Add the noodles. Toss a few times with a pair of tongs. Add the cooked chicken and vegetables back into the pan. Pour the sauce over the ingredients. Toss to mix everything together well. The noodles are done when the sauce is absorbed, 1 minute or so.
• Transfer everything to serving plates and serve hot as main.

RESTAURANT-STYLE CHICKEN LO MEIN

Steps:

• In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
• Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
• Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
• Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

CHICKEN LO MEIN

Steps:

• In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover.
• Let sit for 30 minutes. Drain well. Discard the marinade.
• In a small bowl mix together the sauce ingredients. Set aside.
• In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked.
• Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly.
• Mix with the meat. Pour in the sauce.
• When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.

CHICKEN LO MEIN

Steps:

• Pound chicken breasts to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
• Chop scallions and set the green part aside.
• Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
• Cook noodles according to package directions (mine were "boil 1 minute").
• Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
• Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.

CHICKEN LO MEIN

Steps:

• In a medium-sized bowl combine reduced-sodium soy sauce, garlic, and ginger. Stir to combine. Cut chicken into bite-sized pieces and add to the marinade.
• Cook noodles according to package directions.
• In a small bowl combine reduced-sodium soy sauce, brown sugar, oyster sauce, sesame oil, ginger, and Sriracha. Stir well, and set aside.
• Heat wok to medium-high, add oil, and allow for it to warm up.
• Remove the chicken from the marinade (discard marinade, do not use again) and cook in the wok stirring frequently. The chicken should cook in about 5 minutes. Remove chicken from the wok.
• Add additional oil to the skillet or wok, if it is dry.
• Add mushrooms, bell pepper, carrot, onion, and garlic. Cook stirring frequentlyuntil the vegetables are tender.
• Stir in the noodles, chicken, and the sauce. Serve immediately.

CHICKEN LO MEIN

Steps:

• Cook the egg noodles one minute shy of the directions.
• Drain and toss with sesame oil in a bowl to coat.
• Heat canola oil in a large skillet or wok over medium-high heat.
• Cook the chicken 3-4 minutes on each side until cooked through.
• Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
• Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
• Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
• Add in the bean sprouts, toss all the ingredients together well and serve.