Lo Mein (Stir-Fried Egg Noodles with Chicken & Shrimp)
- camissonia
- Nov 18
- 1 min read
Lo Mein is a Chinese stir-fried noodle dish consisting of egg noodles, an assortment of meat, veg, and a savory sauce that always includes soy sauce. In this version, I use chicken and shrimp for the meat, bok choy and carrots for the veg, and soy and oyster sauce for the sauce. The ingredients are flexible so feel free to add or substitute with whatever's in your frig, e.g., bean sprouts, mushrooms, broccoli, cabbage, spinach, snow peas, red bell pepper, etc. High heat is essential in cooking this dish to achieve a restaurant-quality dish!
1
Note on the sauce:
*Other vegetables you can add are bean sprouts, shredded cabbage, sliced mushrooms, snow peas, broccoli, or sliced red bell peppers. Add these in the same step when stir-frying the carrots & bok choy.
2
Note on the sauce:
**Totole chicken powder is available in many Asian markets and online.
3
Note on the sauce:
***You can substitute Chinese egg noodles with Yakisoba noodles or pancit noodles, available in the refrigerated sections of many Asian markets.
Notes
1
Place the sliced chicken and shelled & deveined shrimp into separate bowls; toss each with 1 tsp baking soda and 3 tbsp cold water. Mix well and set aside for 30 minutes (the baking soda will tenderize the chicken & shrimp).
Rinse the chicken and shrimp separately in a colander under tap water very well to remove the baking soda; drain, place in separate bowls and pat dry with paper towels; set aside.
2
Prep the vegetables and combine all the sauce ingredients together in a measuring cup or bowl; set aside.
3
Add 3 tbsp vegetable oil in a large pan or wok over high heat. Add the sliced chicken and partially cook, about 1 minute; remove and set aside.
4
Add the shrimp to the same pan and as partially cook, about 1 minute; remove and set aside.
5
Add 2 tbsp vegetable oil to the same pan, bring up to heat and add the ginger and garlic. Toss briefly and then stir in the carrots, bok choy and sliced Fresno chili and sauté for 20-30 seconds.
6
Return the chicken and shrimp to the pan, stir, then add the egg noodles; cook 1-2 minutes or until the noodles are tender.
7
Stir in the sauce and bring to a boil. When sauce has thickened, stir in the scallions and cilantro. Turn off heat and stir in the white and black pepper. Serve immediately while hot.
Instructions
1 lb chicken breast or thighs thinly sliced
1 tsp baking soda
3 tbsp cold water
To tenderize the chicken
1 lb medium shrimp shelled & deveined
1 tsp baking soda
3 tbsp cold water
To tenderize the shrimp
3 cloves garlic minced
1 tbsp minced fresh ginger
1 Fresno chili or jalapeno seeded & thinly sliced
1 large carrot peeled and julienned into 2" strips
3 large bok choy trimmed & cut into 1" sections
Vegetables*
1/2 cup light chicken stock (or 1/2 cup water + 1 tsp Totole chicken powder**)
5 tbsp oyster sauce
2 tbsp soy sauce
2 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
Sauce
1 1/2 lbs Chinese egg noodles***
3 scallions cut along the bias into 1" sections
1/4 cup chopped fresh cilantro
1/4 tsp white pepper
1/4 tsp black pepper
%20(1).jpg)
Lo Mein (Stir-Fried Egg Noodles with Chicken & Shrimp)
Prep Time
25 min
Cooking Time
20 min
Rest Time
0 min
Total Time
45 min
Comments