CHICKEN LO MEIN RECIPE BY TASTY
There are many benefits to making your favorite Chinese takeout meal at home - and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you'll have cheap, yummy eats for days.
Provided by Tasty
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 17
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
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.
Provided by Meesh
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 78.6 g, Cholesterol 60.8 mg, Fat 14.7 g, Fiber 4.5 g, Protein 38 g, SaturatedFat 2.5 g, Sodium 1877 mg, Sugar 9.8 g
RACH'S NO-PAIN LO MEIN IS A TAKE-OUT MEAL MADE EASY
Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
- For the lo mein, bring a large pot of water to boil for pasta
- Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
- Drop noodles or pasta into pot, cook about 3 minutes
- Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
- Drain pasta, add to vegetables, and add sauce and cooked protein
- Toss to combine and serve topped with scallion tops and sesame seeds
EASY LO MEIN
The easiest lo mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 13
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
Chicken Lo Mein with chewy Chinese egg noodles, bean sprouts, chicken, bell peppers and carrots in under 30 minutes like your favorite Chinese takeout restaurant.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 g, Calories 281 kcal, Carbohydrate 10 g, Protein 26 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 1080 mg, Fiber 1 g, Sugar 3 g
EASY CHICKEN LO MEIN
Serve with cooked rice or noodles, your preference. Easy and healthy either way. If desired you can substitue chopped beef or pork instead of chicken.
Provided by NormCooks
Categories Poultry
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare vegetables and set aside.
- Chop chicken into bite size pieces and cook in large electric skillet at 375 degrees Fahrenheit, with 1/2 cup of the chicken broth. When chicken turns white, add remaining chicken broth and all other ingredients.
- Stir and toss gently until vegetables are tender.Cover and reduce to simmer for about 15 minutes while you cook your noodles or rice.
- When rice or noodles are done, add them to the skillet then stir and toss until all ingredients are evenly coated.
- Add low sodium soy sauce to your taste preference if desired.
- Top each serving with a handful of chinese noodles.
Nutrition Facts : Calories 145.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 32.9, Sodium 599.4, Carbohydrate 17.8, Fiber 4.2, Sugar 7, Protein 17.8
QUICK CHICKEN LO MEIN
I can throw this chicken lo mein together on a weeknight when my kids are doing their homework. It uses frozen veggies, which I always have on hand, so I don't need to run to the grocery store for ingredients. -Natasha Kennedy, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.
Nutrition Facts :
CHICKEN LO MEIN
Make take-out style Chicken Lo Mein in minutes
Provided by Stephanie Manley
Categories Main Course
Number Of Ingredients 17
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.
Nutrition Facts : Calories 362 kcal, Carbohydrate 54 g, Protein 21 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 908 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
RESTAURANT-STYLE CHICKEN LO MEIN
This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
Provided by Sarah
Categories Noodles and Pasta
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
QUICK & EASY CHICKEN LO MEIN
You'll find that most of my recipes use ingredients that you already have on hand and this one is no exception. You can enjoy this wonderful Asian meal, without purchasing a lot of special ingredients that you'll never use again. This is a quick and easy dinner, made with healthy ingredients and sure to satisfy your craving for something with an Asian flair. Enjoy restaurant quality Chinese takeout without leaving home. Serve with my Quick and Easy Egg Drop Soup for a complete meal. https://www.justapinch.com/recipes/soup/chicken-soup/quick-easy-egg-drop-soup.html?r=1
Provided by Family Favorites @Quinnn
Categories Pasta
Number Of Ingredients 16
Steps:
- Whisk together sauce ingredients and set aside.
- Boil thin spaghetti according to package instructions to al dente. Drain well. Return to pot and toss with 1 TB. canola oil. Cover and keep hot.
- Add 1 TB. canola oil to large, deep skillet, add chicken and cook over medium/high heat until done. Remove from skillet to bowl, cover and keep warm.
- To the same skillet, add 1 TB. canola oil and heat to medium/high heat. Add cabbage, onion, celery, carrots and mushrooms. Cook until crisp tender, 3-5 minutes. Lower heat, add garlic and cook for one more minute. (If using garlic powder, add when you add the hot pasta.)
- Microwave sauce for 30-35 seconds until very warm. Add hot pasta to your liking. (Start with about 4 oz. Add more, if you like, up to 6 oz. You want there to be enough sauce.) Pasta and sauce need to be added hot. Microwave, if necessary. Add chicken to sauce and then add to vegetable mixture. Add garlic powder, if using.Toss gently until combined and hot. Check for salt, pepper and garlic powder. Serve immediately.
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
ONE RECIPE, TWO MEALS CHICKEN LO MEIN
Good news: I've got the solution for dinner. And it involves lo mein noodles and chicken and a crazy-gorgeous sauce! Your kids' version is way simple, and for grown-ups, I made a fantastic Asian dressing to swirl into the cooked chicken. You'll also add diced red bell pepper, some bean sprouts and a truckload of scallions.
Provided by Bev Weidner
Categories main-dish
Time 35m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside.
- Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds.
- At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles.
- Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine.
- Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!
EASY CHICKEN LO MEIN
Make and share this Easy Chicken Lo Mein recipe from Food.com.
Provided by Saraghina
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
- Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
- In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
- Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
Nutrition Facts : Calories 242.5, Fat 7.4, SaturatedFat 2.3, Cholesterol 72.6, Sodium 1075.7, Carbohydrate 15, Fiber 0.9, Sugar 0.5, Protein 27.8
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- In a large saute pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the diced chicken breast and cook for 5 minutes. Add 1 tablespoon of the dark soy sauce and continue cooking for another 3 minutes, until nearly cooked through.
- Meanwhile, bring a pot of water to a boil. Cook the ramen noodles according to the directions on the package, drain and set aside.
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- The first step is to get your water boiling. Then velveting your chicken by adding your sliced chicken to a bowl with all of the velveting marinade ingredients. Set aside while you are prepping your veggies and mixing your chinese brown sauce ingredients in a seperate bowl while waiting for your water to boil.
- Once your water starts to boil, add the Lo mein noodles which only take 4 minutes to cook. Then heat up your wok. Once heated add your sesame oil, 1 tbs of garlic and your chicken. Remember this will all cook very fast. Cook your chicken until it starts to brown about 2-3 minutes. Then add your veggies.
- Your veggies will only take 2-3 minutes to cook. While they are cooking in the wok, drain your lo mein noodles.
- Finally, add your lo mein noodles and pour over your chinese brown sauce. Give a good mix and your dish is ready to serve.
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- Add a light drizzle of extra virgin olive oil to the bottom of a medium sized frying pan or wok. Add your cubed chicken breasts to the pan and season with salt and pepper. Saute on medium-high heat until the chicken pieces are cooked through. Remove chicken and place on a separate plate.
- In the same pan, add your sliced red peppers, mushrooms, and carrot shreds. Drizzle a little bit more olive oil on top of the vegetables and saute for roughly 5 minutes on medium heat. Next, add in your snow peas and cook for an additional 2 minutes.
- In a separate bowl, prepare the sauce by mixing together the olive oil, soy sauce, garlic, ground ginger, brown sugar, peanut butter and red pepper flakes. Mix until well combined. If the sauce seems too thick, you may add a little more olive oil.
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- Cook the noodles according to package directions, but for one minute less than the total time. Drain the noodles and toss with a teaspoon of sesame oil.
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- Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
- In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
- Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 5 to 7 minutes, or until charred and caramelized. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, or until tender, then transfer them to a plate.
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