Chicken Lo Mein (Printable Format)
# What You’ll Need:
→ Noodles
01 -
200g dried fine egg noodles
→ Protein
02 -
3 chicken breasts, chopped into bite-size chunks
→ Vegetables
03 -
1 onion, peeled and sliced
04 -
2 cloves garlic, peeled and minced
05 -
1 large carrot, peeled and sliced into matchsticks
06 -
1 large red pepper, deseeded and sliced
07 -
20 sugarsnap (snow) peas
08 -
10 spring onions (scallions), cut into 5cm lengths
→ Sauce
09 -
4 tbsp oyster sauce
10 -
2 tbsp soy sauce
11 -
2 tbsp kecap manis (sweet soy sauce)
12 -
¼ tsp white pepper
13 -
3 tbsp oil
→ Garnish
14 -
2 spring onions (scallions), chopped
15 -
1 tsp sesame seeds
16 -
¼ tsp chilli flakes
# How-To Steps:
01 -
Cook the noodles in a pan of boiling water for 3-4 minutes until just cooked through. Drain and rinse in cold water to prevent them from sticking together and set aside.
02 -
Heat the oil in a wok. Add the chicken and cook for 5-6 minutes until cooked through.
03 -
Add the sliced onion and cook for a further 2 minutes to slightly soften.
04 -
Add the garlic, carrots, red pepper, sugarsnap peas, and spring onions. Stir and cook for 1 minute.
05 -
Add in the noodles, oyster sauce, soy sauce, kecap manis, and white pepper. Fry on a high heat, tossing everything together until warmed through – about 3-4 minutes.
06 -
Serve topped with chopped spring onions, sesame seeds, and chilli flakes.
# Extra Tips:
01 -
Fine egg noodles work best, but medium noodles, wholewheat noodles, rice noodles or even pasta can be substituted.
02 -
Kecap Manis is a thicker, sweeter Indonesian soy sauce available in most larger supermarkets and Asian stores. Can substitute with 1½ tablespoons soy sauce plus 1 tablespoon light brown sugar.
03 -
White pepper is traditionally used in Chinese cooking. It has a hotter, spicier, and slightly smokier taste than black pepper.
04 -
For a vegetarian version, omit chicken or replace with tofu, mushrooms, or meat substitutes.
05 -
Best enjoyed fresh, but can be served cold the next day as a noodle salad.