Spicy Chicken Lo Mein

Ingredients

• 160 ml (⅔ cup)reduced-salt soy sauce
• 3garlic cloves, minced
• 38 g (3 tbsp)sugar
• 30 ml (2 tbsp)oyster sauce
• 10 ml (2 tsp)toasted sesame oil
• 2 tspground ginger
• 10 ml (2 tsp), plus more to tasteSriracha
• 454 g (1 lb)Chinese egg noodles or spaghetti
• 15 ml (1 tbsp)rapeseed oil
• 1 mediumonion, cut into 6 mm slices
• 907 g (2 lb)boneless, skinless chicken thighs, cut into 1 cm cubes
• 1red pepper, thinly sliced
• 2carrots, thinly sliced
• 2celery sticks, sliced diagonally
• 1 can (142 g drained; 5 oz)sliced water chestnuts

Instructions

1. 1

   Mix the sauce

   In a small bowl, combine the soy sauce, garlic, sugar, oyster sauce, sesame oil, ginger and Sriracha. Set the sauce aside.

2. 2

   Cook the noodles

   Bring a large pan of water to the boil, add the noodles and cook following the packet instructions. Drain them and set aside.

3. 3

   Soften the onion

   Meanwhile, heat the rapeseed oil in a large frying pan over a medium-high heat. Add the onion and cook for about 7 minutes, stirring often, until soft and translucent. Transfer it to a bowl.

4. 4

   Cook the chicken

   Add half the chicken to the pan and cook for about 3–4 minutes on each side, or until cooked through. Transfer it to a plate and repeat with the remaining chicken.

5. 5

   Toss everything together

   Add the pepper, carrots, celery and water chestnuts to the pan and cook for 3–5 minutes, stirring occasionally. Return the onion and chicken to the pan, then add the sauce and cooked noodles. Stir until the sauce is absorbed, about 3–5 minutes.

What is chicken lo mein?

Lo mein is a Chinese noodle dish whose name is associated with tossed or mixed noodles. This version takes a home-cooking approach, combining egg noodles with chicken, vegetables and a savoury, lightly sweet sauce.

The mix works because the noodles carry the sauce while chicken thighs stay tender and vegetables add colour and crunch. Sriracha brings a gentle chilli heat that you can adjust at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 38g protein, 70g carbs, 21g fat.

The noodles and sugar provide most of the carbohydrates, while the chicken thighs supply most of the protein. Chicken, sesame and rapeseed oils contribute much of the fat; soy and oyster sauces account for a substantial share of the sodium. Balance a serving with steamed greens or salad, and keep extra sauce to taste.

The sauce and noodles

Sauce base: Mixing the soy sauce, oyster sauce, sugar, sesame oil, ginger, garlic and Sriracha before cooking helps the flavourings distribute evenly when they go into the pan.

Noodle choice: Chinese egg noodles give the dish its characteristic chewy bite; spaghetti is the stated alternative. Cook either just to the packet’s recommended doneness, since it will be tossed in the hot pan again.

Cook in batches

Chicken: Browning half the chicken at a time gives the pieces more room in the pan. Crowding can make them release moisture and steam rather than cook evenly.

Onion: Cooking the onion first softens it and gives the pan space for the chicken. Keep it aside until the final toss so it does not become overly soft.

Keep the vegetables crisp

Vegetables: The pepper, carrots, celery and water chestnuts need only 3–5 minutes in the pan. Stir occasionally and take them off the heat while they still have some bite.

Final toss: Once the sauce is added, stir for about 3–5 minutes, until it has been absorbed by the noodles. If the mixture looks dry before then, keep stirring gently rather than leaving it to sit.

How to serve it

Serve the noodles hot, straight from the pan, so the sauce remains glossy and the vegetables retain their texture. This is a filling meal on its own, but a simple side of steamed greens or a crunchy salad can add freshness.

For more heat, put extra Sriracha on the table. The recipe already includes Sriracha in the sauce, so taste before adding more.

Timing and preparation

The recipe takes 45 minutes in total, with the sauce mixed while the water comes to the boil and the noodles cook. Have the sliced vegetables and chicken ready before starting the stir-fry, since the pan stages move along quickly.

Use a large frying pan so there is room to toss the noodles with the chicken and vegetables at the end. If your pan is small, combine everything in batches.

Recipe notes & tips

• Mix the sauce before heating the pan so it is ready to pour in.
• Slice the vegetables fairly evenly so they cook at a similar pace.
• Cook the chicken in two batches as directed to avoid overcrowding.
• Check the noodles early if your packet gives a range of cooking times.
• Taste the finished noodles before adding extra Sriracha, as the sauce is already spiced.

Variations

• More chilli: Add extra Sriracha to the sauce or serve it on the side.
• Different noodles: Use spaghetti in place of Chinese egg noodles, as the recipe allows.
• Extra greens: Add a handful of sliced greens with the other vegetables and cook until just tender.
• Less sweet: Reduce the sugar to suit your taste while keeping the rest of the sauce ingredients.
• Vegetarian version: Replace the chicken with firm tofu and use a vegetarian oyster-style sauce.

Common mistakes to avoid

• Crowding the chicken: It may steam instead of browning; cook it in the two stated batches.
• Overcooking the noodles: They soften further in the pan; drain them when they reach the packet’s recommended doneness.
• Leaving out the sauce prep: The stir-fry moves quickly; mix all the sauce ingredients before cooking.
• Cooking vegetables too long: They can lose their bite; start checking them at 3 minutes.
• Adding all the chilli without tasting: Sriracha varies in heat; begin with the stated amount and add more to taste.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat in a frying pan over a medium heat, stirring until piping hot; add a small splash of water if the noodles seem dry.

Frequently asked questions