Chicken Lo Mein250 Reviews
- Prep: 45 min
- Cook: 30 min
- Ready In: 2 hr 15 min
“This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.” - by Meesh
Original recipe yields 4 servings
- In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Amount Per Serving (4 total)
- 603 cal
- 14.9 g
- 78.9 g
Based on a 2,000 calorie diet
Reviews (250)Rate This Recipe
"FOR JECCA: The missing ingredient is oyster sauce...took me awhile to figure it out, but after trial and error, I used abt 2 -3 tbs. and it did the trick. Made great restaurant lo mein, with a thick..." See more brown sauce just like you get in Chinese take out."
"This is an incredibly customizable recipe with a nice, solid flavor whatever you add. I can't honestly give it four stars because I changed it so much, but the sauce flavor was fantastic, reminiscent ..." See moreof the lo mein at one of my favorite local Asian restaurants (I don't know what the other reviewers are on about. Maybe they're all eating at bad restaurants!). Some lo meins that I've had at restaurants have a bland, onion-y flavor I really don't like, but this one was much more to my tastes. I didn't add mushrooms, because I hate them, and instead chose to add some chopped broccoli, carrots, snow peas and water chestnuts and also used pre-packaged stir fry noodles instead of linguini (that seemed an odd pasta choice to me.) I used half the sugar, no water, and halved the chicken broth and corn starch because I had a feeling it would be too saucy. The amount of ginger in the original recipe was actually good and did not have to be altered. What I ended up with was just about perfect. Some odd ingredients listed (don't use linguini!), but overall an excellent flavor."
Uncle Ed's Nephew
"Great recipe says my wife, who usually doesn't favor Oriental noodles dishes. A couple comments about balancing flavors. All quantities in the recipe will be right if you use four 3-ounce packages of..." See more ramen noodles (any flavor okay because you will NOT use the flavoring packs, just the basic noodle blocks which only take three minutes to boiland separate). Chicken quantity should be 1-1/2 pounds. Suggest adding 1/2 small green pepper and 1/2 small red pepper in 3/4-inch dices along with other veggies to give flavor and slight crunchy texture to an otherwise soft dish. Use fresh ginger, never dried. Too bland? Add a teaspoon (or to taste) of Chinese or Thai hot red chili sauce when cooking veggies. Put chili sauce on the table for the more adventuruous. Stick with the liquid quantities listed in the recipe. Drain the cooked ramen noodles in a colander and then add to the wok; the sauce will be fully absorbed in the noodle mixture as it should be. Don't worry about making too much, leftovers will microwave great."
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