Chicken Lo Mein

Serves: 6

What I love about Asian cooking, you spend more time prepping than actually cooking. Everything is cooked super quick. This is a popular American Chinese dish with fresh noodles loaded with veggies and chicken.

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1 tablespoon brown sugar
2 tablespoons soy sauce, low sodium
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon hoisin sauce
1 teaspoon ground black pepper
1 teaspoon sesame oil
2 chicken breasts, skinless and boneless, cut into small pieces
2 tablespoons soy sauce
1 teaspoon fresh ginger, minced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons olive oil
2 cups shiitake mushrooms, sliced
1 cup chinese cabbage, shredded
1 cup carrot, julienned
1 large onion, chopped
16 ounces asian style noodles like udon noodles
3 green onions, chopped


Cook the noodles according to package instructions. Drain and set aside.

In a small bowl whisk all the sauce ingredients together, then set aside.

In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.

Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.

Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.

Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.

Garnish with green onions and serve.


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