Chicken lo mein(one pot meals).

Ingredients

• 700 gboneless chicken, cut into 2-inch strips (use chicken breast for a different texture)
• 3 tablespoonssoy sauce
• 1 tablespoonminced ginger
• 2 tablespoons (3 cloves)garlic
• 2 tablespoonssesame oil
• 2 tablespoonsbrown sugar
• 4 tablespoonsdark soy sauce
• 4 tablespoonsoyster sauce
• 3 tablespoonshoisin sauce
• 1 tablespoonsesame oil (or regular vegetable oil)
• 2 tablespoonsred chilli flakes
• 1 tablespoonminced ginger-garlic paste
• 2 tablespoonsregular oil
• 3 medium-sizedcarrots, cut into thin strips
• 2 medium-sizedonions, finely sliced
• 250 gspring onions, chopped
• 2 largepeppers, cut into thin slices

Instructions

1. 1

   Cut the chicken

   Clean the chicken, cut it into strips and put them in a bowl.

2. 2

   Marinate the chicken

   Add 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of ginger and 4 cloves of garlic. Mix to coat the chicken, then leave it to marinate for 15 minutes.

3. 3

   Boil the noodles

   Set a pan of water over a medium heat and bring it to the boil. Add the egg noodles.

4. 4

   Cook the noodles

   Lower the heat to medium and follow the packet's cooking time, taking the noodles off the heat 2 minutes early. For a stated 12-minute cooking time, cook them for 10 minutes. Drain and set aside.

5. 5

   Separate the noodles

   When the noodles have cooled slightly but are still warm, use tongs to separate them so they do not stick together.

6. 6

   Mix the sauce

   In a small bowl, combine 2 tablespoons of brown sugar, 2 tablespoons of dark soy sauce, 4 tablespoons of oyster sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, 2 tablespoons of chilli flakes and 1 tablespoon of garlic. Set the sauce aside.

7. 7

   Brown the chicken

   Heat oil in a wok over a low-medium heat. Shallow-fry the marinated chicken for 5–7 minutes, until golden brown and cooked through, then transfer it to a bowl.

8. 8

   Cook the carrots

   Add 2 tablespoons of oil to the wok. Once hot, add the carrots and cook for 3 minutes.

9. 9

   Soften the vegetables

   Add the peppers and onions. Toss as they cook for 3–5 minutes, until slightly softened.

10. 10

    Return the chicken

    Add the chicken to the wok and combine it with the vegetables over a low-medium heat for 3–5 minutes.

11. 11

    Add the noodles

    Add the cooked egg noodles and toss them with the chicken and vegetables for 3 minutes.

12. 12

    Toss with sauce

    Pour in the sauce and toss everything together over a low heat for 5 minutes. Use two wooden spoons to help coat the noodles evenly, then taste and adjust the seasoning as needed.

13. 13

    Finish and serve

    Stir in the spring onions and serve warm.

What is chicken lo mein?

Lo mein is a Chinese noodle dish whose name refers to noodles tossed with other ingredients and sauce. This version pairs egg noodles with chicken, vegetables and a sweet-savoury sauce.

Marinating the chicken and cooking the vegetables in the same wok build flavour in stages. The recipe gives no quantity for the egg noodles, so check the packet and decide how much to cook for four servings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 644 calories, 57g protein, 30g carbs, 33g fat.

Chicken supplies most of the protein, while the egg noodles provide much of the carbohydrate; the oils and sauces contribute fat. A side of fresh vegetables or greens can round out the plate, especially if you keep the noodle portion moderate.

Marinating the chicken

Soy sauce, ginger, garlic and sesame oil season the chicken before it goes into the wok. A 15-minute rest gives the strips time to take on those flavours.

Cut the chicken into evenly sized strips so it cooks at a similar rate. The method calls for 4 cloves of garlic here, although the ingredient list gives 2 tablespoons.

Getting the noodles right

The method recommends cooking the noodles 2 minutes short of the packet time; for a 12-minute instruction, cook them for 10 minutes. They will heat again in the wok, so this helps prevent them becoming too soft.

Drain them well and separate them with tongs while still slightly warm. The method does not state a noodle quantity, so the finished balance of noodles, chicken and vegetables will depend on how much you use.

Building the sauce

The sauce combines dark soy, oyster and hoisin sauces with brown sugar, sesame oil, chilli and garlic. Stir it together before cooking so it is ready to coat the noodles evenly.

There is a discrepancy between the ingredient list and the sauce method: the list gives 4 tablespoons of dark soy and 3 tablespoons of hoisin, while the method uses 2 tablespoons of each. Choose which amounts to follow before you start.

Cooking the vegetables

Carrots go into the wok first and cook for 3 minutes. Add the peppers and onions afterwards, tossing them for another 3–5 minutes until slightly softened.

Keep the vegetables moving so they cook evenly. They should still have some bite before the chicken and noodles are added.

Finishing in the wok

Once the chicken and vegetables are together, add the cooked noodles and toss for 3 minutes. Add the sauce last and continue over a low heat for 5 minutes.

Two wooden spoons make it easier to lift and turn the noodles without breaking them. Stir in the spring onions at the end, just before serving.

What to serve with it

Serve the lo mein warm as a complete meal, with the chicken, noodles and vegetables in each portion. For a fresh contrast, offer a simple cucumber salad or lightly dressed greens alongside.

Because the sauce includes several salty condiments, taste the finished dish before adding any extra seasoning.

Recipe notes & tips

• Cut the chicken into similar-sized strips so the pieces cook evenly.
• Keep the cooked noodles slightly underdone, as they will spend more time in the wok.
• Separate the noodles while they are still warm to reduce sticking.
• Have the sauce mixed and the vegetables cut before you begin stir-frying.
• Taste before adding extra salt, since the sauces are already savoury.
• Use two wooden spoons to toss the noodles and spread the sauce through the dish.

Variations

• Use chicken breast: Choose breast instead of another boneless cut for a different texture.
• Adjust the chilli: Reduce the chilli flakes for a milder sauce or add them gradually to suit your taste.
• Change the vegetables: Swap in other quick-cooking vegetables, cut into similar-sized pieces.
• Use vegetable oil: Choose regular vegetable oil in place of the sesame oil listed for the sauce.
• Make it vegetarian: Replace the chicken with firm tofu and use a vegetarian alternative to oyster sauce.

Common mistakes to avoid

• Overcooking the noodles: Take them off the heat 2 minutes before the packet time because they cook further in the wok.
• Crowding the wok: Cook the chicken in batches if it will not fit in a single layer, so it can brown rather than steam.
• Adding the sauce too early: Wait until the noodles and other ingredients are in the wok so the sauce coats the whole dish.
• Leaving the noodles in a clump: Separate them with tongs while warm before adding them to the wok.
• Over-softening the vegetables: Cook them only until slightly soft so they retain some bite.
• Forgetting the recipe's quantity mismatch: Check the sauce amounts in the method against the ingredient list before mixing.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a wok or frying pan until piping hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions