Simple Chicken and Vegetable Lo Mein
A quick and easy version of the classic Chinese-American noodle dish, featuring tender chicken and crisp vegetables tossed with soft noodles in a light, savory sauce. Perfect for a weeknight meal for two.
Cook the noodles
Bring a large pot of water to a rolling boil. Add the **Lo Mein noodles** and cook them according to the package directions until they're tender but still a little firm (al dente). Drain the noodles well and set them aside. Do not rinse the noodles.
💡 Pro Tips:
- •Fresh noodles cook very quickly, often in just 1-2 minutes.
- •Don't cook the noodles too long, as they will cook a bit more in the pan.
Prepare the sauce
In a small bowl, whisk together the **soy sauce**, **sesame oil**, and **sugar**. Mix everything well until the sugar is dissolved.
💡 Pro Tips:
- •Taste the sauce and adjust the sweetness or saltiness to your liking.
Cook chicken
Heat **1 tablespoon of neutral oil** in a large wok or skillet over high heat until it's shimmering (very hot and slightly wavy). Add the **sliced chicken** and cook it for **3-5 minutes** until it's cooked through and lightly browned. Take the chicken out of the wok and set it aside.
💡 Pro Tips:
- •Don't put too much chicken in the wok at once; cook in batches if you need to, to get a good browned outside.
- •Make sure the wok is very hot before you add the chicken for the best cooking.
Cook vegetables and aromatics
Add a little more oil to the wok if needed. Add the **carrots** and **broccoli florets** (start with the harder vegetables first) and cook for **3-4 minutes** until they are tender-crisp. Add the **minced garlic** and **grated ginger**, and cook for **30 seconds** until they smell good (fragrant). Add the **white parts of the spring onions** and cook for another minute.
💡 Pro Tips:
- •Cut your vegetables into similar sizes so they cook evenly.
- •Keep the vegetables bright and a little crunchy for the best texture.
Combine and toss
Put the cooked **chicken** back into the wok with the vegetables. Add the drained **noodles** and pour the prepared sauce over everything. Use tongs to vigorously toss everything together until all the ingredients are well mixed and the noodles are evenly coated with the sauce. Cook for **1-2 minutes** to heat everything through.
💡 Pro Tips:
- •Tongs are the best tool for mixing noodles effectively.
- •Work quickly to prevent the noodles from becoming soggy.
Finish and serve
Stir in the **green parts of the spring onions**. Serve the Lo Mein immediately.
💡 Pro Tips:
- •Lo Mein tastes best when it's hot and fresh.
- •You can also add other proteins like shrimp, beef, pork, or tofu (if making a vegetarian version).
- Large pot (for noodles)
- Large wok or deep skillet
- Tongs
- Knife and cutting board
- Small bowl (for sauce)
- Whisk
- Measuring spoons
- Measuring cups
- 💡For a **gluten-free** version, use tamari instead of regular soy sauce.
- 💡For a **vegetarian or vegan** version, replace the chicken with pressed and cubed firm tofu or extra vegetables.
- 💡Get all your ingredients ready (chop vegetables, mix sauce) before you start cooking, as stir-frying happens very quickly.
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