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From @Not Another Cooking Show

Chicken Lo Mein

25 min · Serves 2

25 mintotal
20 minhands on
22steps
2servings

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Ingredients

For the chicken

  • 1 large chicken breast (about 225 g / 8 oz)
  • Pinch of salt
  • 1/4 tsp baking soda
  • 1 tbsp soy sauce
  • 1/2 tbsp Shaoxing cooking wine
  • 1 tbsp cornstarch

For the sauce

  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • Pinch of salt
  • Pinch of MSG
  • 1 tsp white pepper
  • 1 tbsp sugar
  • 60 ml chicken stock (about 1/4 cup)
  • 1 tbsp cornstarch
  • 60 ml water (about 1/4 cup)

For the stir-fry

  • 1 medium carrot, cut into matchsticks
  • 1/2 red bell pepper, sliced into thin strips
  • 1/2 yellow onion, thinly sliced
  • 1 cup Savoy cabbage, shredded
  • 2 green onions, cut into 5 cm (2-inch) pieces
  • 1 cup snow peas, trimmed and de-stringed
  • 1 tsp minced ginger
  • 1 tbsp minced garlic
  • 450 g pre-boiled lo mein noodles (1 lb)
  • High-smoke-point oil for frying

Method

For the chicken

  1. Cut the chicken breast against the grain into thin strips.

  2. Place the chicken in a bowl, sprinkle with salt and baking soda, and massage thoroughly with your hand to tenderize, about 1 minute.

  3. Add the soy sauce, Shaoxing wine, and cornstarch, then mix well until all liquid is absorbed and no excess remains in the bowl.

  4. Let the chicken marinate at room temperature for 20–30 minutes.

    Then 20 min of waiting

For the sauce

  1. In a bowl, combine the oyster sauce, soy sauce, dark soy sauce, sesame oil, salt, MSG, white pepper, sugar, and chicken stock, then stir to dissolve the sugar.

  2. In a separate small bowl, whisk the cornstarch with the water to create a smooth slurry.

  3. Whisk the slurry into the sauce mixture until fully integrated.

For the stir-fry

  1. Bring a pot of water to a boil, submerge the pre-boiled noodles, and gently loosen them with tongs for 1–2 minutes.

  2. Drain the noodles immediately and rinse under cold running water to stop the cooking, then drain thoroughly.

  3. Heat a wok over high heat until smoking, about 2 minutes.

  4. Swirl a splash of high-smoke-point oil around the sides of the wok, add the marinated chicken, and spread it into a single layer.

  5. Allow the chicken to sear undisturbed until browned on the bottom, about 1 minute.

  6. Stir-fry the chicken constantly until cooked through to about 85%, then transfer to a strainer over a bowl to drain excess oil.

  7. Add another small splash of oil to the wok, then add the minced ginger and garlic, stir-frying until fragrant, about 20 seconds.

  8. Add the sliced onion and stir-fry until softened and slightly translucent, about 30–40 seconds.

  9. Add the carrots and bell peppers, season with a pinch of salt, and stir-fry for 1 minute.

  10. Add the shredded cabbage and stir-fry until wilted, about 20 seconds.

  11. Return the chicken to the wok and toss with the vegetables for 10 seconds.

  12. Deglaze the pan with a splash of Shaoxing wine around the edges of the wok.

  13. Add the drained noodles, snow peas, and green onions to the wok, tossing constantly over high heat.

  14. Give the prepared sauce a quick stir, then pour it gradually over the noodles while continuously tossing, allowing the sauce to thicken into a glossy glaze without pooling at the bottom.

  15. Remove from heat as soon as the sauce coats all ingredients evenly, then transfer to a platter to serve immediately.

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