Easy to make Chicken Lo Mein. Much easier and less expensive than takeout.
- 2 large eggs lightly beaten
- kosher salt
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 6 ounces dried lo mein noodles, spaghetti or linguine ( i use spaghetti)
- 2 boneless chicken breasts, cut in 1†pcs
- 2 1/2 tablespoons vegetable oil
- 1 bunch scallions, thinly sliced
- 1 tablespoon finely chopped peeled ginger
- 4 cloves garlic, finely chopped
- 3 cups sliced red and green bell peppers
- 1 package broccoli slaw
- Carbohydrate 14.610833346294 g
- Cholesterol 0 mg
- Fat 4.91724583567053 g
- Fiber 4.60466657267009 g
- Protein 6.23400000639085 g
- Saturated Fat 0.392257890825944 g
- Serving Size 1 1 Serving (241g)
- Sodium 230.642700015338 mg
- Sugar 10.0061667736239 g
- Trans Fat 0.464247578384961 g
- Calories 112 calories
Step-by-step
- Bring a pot of lightly salted water to a boil. Add the noodles and cook as the label directs. Reserve 3 tablespoons of the cooking water, then drain the noodles and rinse under cold water. Meanwhile, mix the soy sauce and oyster sauce in a small bowl. Put the chicken or pork in another bowl and toss with 1 tablespoon of the soy sauce mixture. Marinate of at least 1/2 hr.
- Heat 1/2 tablespoon vegetable oil in a large skillet over medium high heat. Add the eggs; cook, without stirring, until set, 1 minute. Flip and cook 30 seconds, then transfer to a cutting bard and cut into strips.
- Heat the remaining 2 tablespoons vegetable oil in the skillet. Add the chicken or pork and stir fry until golden but not fully cooked, about 2 minutes. Transfer to a plate. Add the scallions, ginger and garlic to the skillet and stir fry 30 seconds. Add the broccoli slaw and bell pepper and stir fry 4 more minutes. Return chicken to the skillet and add the noodles, the reserved cooking water and the remaining soy sauce mixture. Stir fry until chicken is cooked through, about 2 more minutes. Stir in the egg.
Why do the noodles stick together the moment they hit the hot skillet? Starch gelatinization occurs when boiling water penetrates the wheat flour matrix, releasing surface amylose. Rinsing the cooked noodles under cold water removes this sticky exterior starch, preventing clumps before the stir-fry phase. Dried wheat noodles or standard Italian spaghetti function well here because their extruded density holds up against rapid thermal transfer. A hot skillet matters. Cooking the beaten eggs without stirring for exactly one minute creates a thin, uniform sheet that easily slices into strips without disintegrating. Sliced bell peppers and broccoli slaw release cellular moisture when heated; managing this water content prevents boiling instead of searing. Reserve three tablespoons of starchy pasta water to emulsify the soy and oyster sauce mixture directly onto the noodles, coating each strand evenly. Leftover lo mein stores in an airtight container for up to three days, though starches will continue to absorb moisture during refrigeration. Reheating requires a splash of water over medium heat to loosen the sauce.
