Chicken Lo Mein

Ingredients

• 12 oz lo mein noodles (fresh (refrigerated) or frozen)
• 2 tbsp canola oil (or vegetable oil, plus extra for drizzling noodles)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Chinese black vinegar
• 1 tbsp Shaoxing wine
• 1 tbsp toasted sesame oil
• 1 tbsp turbinado sugar (or granulated sugar)
• 0.75 lb boneless, skinless chicken thighs (thinly sliced (about 1/4-inch thick) into bite-size pieces)
• salt (to taste)
• pepper (to taste)
• 1 tbsp garlic (minced, divided)
• 1 tbsp ginger (minced, divided)
• 0.5 small head napa cabbage (cored and shredded (about 3 1/2 cups))
• 1 carrot (cut into matchsticks)
• 1 cup snow peas (thinly sliced)
• 1.5 cup mung bean sprouts
• 0.5 cup scallions (thinly sliced, plus more for garnish)

Steps

1. 1

   In a large pot of boiling water, cook noodles according to package instructions until al dente.

2. 2

   Transfer the cooked noodles to a colander and run under cold water to stop the cooking. Drain well.

3. 3

   If noodles are sticky, drizzle them with a little neutral oil and toss to prevent sticking.

4. 4

   While the water comes to a boil, prepare the sauce: In a small bowl, whisk to combine the light soy sauce, dark soy sauce, oyster sauce, vinegar, wine, sesame oil and sugar.

5. 5

   In a 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium-high heat.

6. 6

   Add chicken, season with salt and pepper and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes.

7. 7

   Add 1 teaspoon of the garlic and 1 teaspoon of the ginger and cook, stirring, until fragrant, about 30 seconds. Transfer the chicken and aromatics to a plate.

8. 8

   Add the remaining 1 tablespoon canola oil to the skillet, then add the cabbage, carrots and snow peas; lightly season with salt and pepper.

9. 9

   Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

10. 10

    Add the remaining garlic and ginger and stir until fragrant, about 30 seconds.

11. 11

    Add the cooked chicken, bean sprouts, cooked noodles and sauce to the skillet.

12. 12

    Cook, tossing with tongs, until the mixture is well combined and most of the liquid is absorbed, about 2 minutes.

13. 13

    Add the scallions and toss to combine.

14. 14

    Serve warm and top with additional scallions for garnish.

Notes

This dish is completely customizable depending on what’s available in the fridge. If you don't have napa cabbage, you can use green or purple cabbage. The sauce can easily be doubled for another stir-fry later in the week. Go light on seasoning the vegetables with salt, as the sauce provides significant sodium.

Nutrition per serving

• main
• stir-fry
• noodles
• chicken
• takeout-style
• weeknight-dinner