Chicken Lo Mein (Restaurant Style Without A Wok)
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Omnivore's Cookbook · by Maggie Zhu★ 4.9 (28)

Chicken Lo Mein (Restaurant Style Without A Wok)

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 40%
CARBS 64G56% OF CAL
3G FIBER7G SUGAR54G OTHER
FAT 14G27% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken with crisp vegetables and chewy noodles in a savory brown sauce without needing a wok. Restaurant-quality Chinese takeout made at home.

mainchinesestir frypastachickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 10 oz fresh lo mein noodles ((or 6 oz / 170 g dried lo mein noodles))
  • 8 oz boneless skinless chicken thigh (, cut into 1/4-inch (5-mm) slices (or breast))
  • 1/2 tablespoon Shaoxing wine
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons dark soy sauce ((or soy sauce) (*Footnote 1))
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 1 tablespoon minced ginger
  • 2 cloves garlic (, minced)
  • 4 cups chopped napa cabbage ((*Footnote 2))
  • 1 carrot (, julienned (yield about 1 cup once cut))
  • 4 green onions (, cut into 2” (5 cm) long pieces, white and green divided)
  • 1 bell pepper (, cut to thin strips (or sweet pepper))
PREP
20M
SODIUM
1104MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.