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Chicken Lo Mein

Chicken Lo Mein stands out as a beloved recipe thanks to its perfectbalance of convenience and vibrant flavour. Ready in under 30 minutes, this recipe is a must-tryfor anyone craving a comforting Asian-inspired meal at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 250 g lo mein noodles or spaghetti as substitute
  • 2 boneless chicken breasts thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 medium onion sliced
  • 1 bell pepper sliced
  • 1 cup shredded cabbage
  • 1 carrot julienned
  • 2 spring onions chopped
  • Salt and pepper to taste

Method
 

  1. Cook the lo mein noodles according to package instructions. Drain and set aside.
  2. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.
  4. Add sliced chicken, season lightly with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
  5. In the same pan, add remaining oil and sauté garlic for 30 seconds until fragrant.
  6. Add onion, bell pepper, cabbage, and carrot. Stir-fry for 3–4 minutes until slightly tender but still crisp.
  7. Return the cooked chicken to the pan and mix well.
  8. Add the cooked noodles and pour in the sauce. Toss everything together until evenly coated.
  9. Cook for another 2–3 minutes, stirring continuously.
  10. Garnish with chopped spring onions and serve hot.

Notes

Chef’s Tips
  • For extra flavour, marinate the chicken in a little soy sauce and garlic for 10 minutes before cooking.
  • Swap chicken with tofu or mushrooms for a vegetarian version.
  • Don’t overcook the vegetables—keep them slightly crisp for better texture.
  • Add chili flakes or sriracha if you like a spicy kick.
  • Leftovers can be stored in the fridge for up to 2 days and reheated in a pan.