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Chicken Lo Mein

A delightful and savory dish featuring tender chicken, colorful vegetables, and egg noodles tossed in an aromatic sauce, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g dried fine egg noodles These silky noodles are the cornerstone of the dish.
  • 3 tbsp oil A splash of oil ensures that everything gets that perfect sautéed finish.
  • 3 pieces chicken breasts (chopped into bite-size chunks) Juicy and tender, these chunks of chicken infuse the dish with heartiness.
  • 1 piece onion (peeled and sliced) Aromatic and slightly sweet, enhances overall flavor.
  • 2 cloves garlic (peeled and minced) Offers depth of flavor.
  • 1 large carrot (peeled and sliced into matchsticks) Adds crunch and color.
  • 1 large red pepper (deseeded and sliced) Brings flavor and visual appeal.
  • 20 pieces sugar snap (snow) peas Adds a crisp texture.
  • 10 pieces spring onions (scallions) (cut into 2”/5cm lengths) Lends a burst of flavor.
Sauces and Seasoning
  • 4 tbsp oyster sauce Rich, savory sauce for flavor.
  • 2 tbsp soy sauce Adds umami.
  • 2 tbsp kecap manis (sweet soy sauce) Balances savory notes.
  • ¼ tsp white pepper Subtle heat.
  • 2 pieces spring onions (scallions) (chopped) For garnish.
  • 1 tsp sesame seeds Adds a nutty crunch.
  • ¼ tsp chili flakes For extra heat.

Method
 

Cooking the Noodles
  1. In a large pot, bring water to a boil and add the dried fine egg noodles. Cook for 3-4 minutes until they are just cooked through. Drain and rinse under cold water.
Cooking the Chicken
  1. Heat oil in a wok over medium-high heat. Add chicken chunks and cook for around 5-6 minutes until fully cooked and golden brown.
Cooking the Vegetables
  1. Add sliced onion and stir-fry for an additional 2 minutes until it softens.
  2. Incorporate minced garlic, carrots, red pepper, sugar snap peas, and spring onions. Stir well and cook for 1 minute.
Combining Ingredients
  1. Add the cooked noodles, oyster sauce, soy sauce, kecap manis, and white pepper to the wok. Fry the mixture on high heat for 3-4 minutes, tossing everything together.
Serving
  1. Plate the Chicken Lo Mein and top with chopped spring onions, sesame seeds, and chili flakes.

Notes

Use chicken thighs for added flavor. Feel free to add seasonal vegetables like broccoli or zucchini. Adjust chili flakes for heat preference.