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Lo Mein Noodles
Redondo

Lo Mein Noodles

Slippery, saucy, and loaded with colorful vegetables and your choice of protein, these Lo Mein Noodles bring takeout comfort straight to your kitchen — in under 15 minutes.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 3 bowls
Course: Main
Cuisine: American Chinese, Asian
Calories: 461
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tbsp vegetable oil
  • 2 cloves garlic, finely minced
  • 0.5 medium onion, finely sliced
  • 10 oz chicken breast, thinly sliced
  • 2 medium carrots, cut into batons
  • 1 large red bell pepper, sliced
  • 6 stalks green onions, 2-inch cut
  • 1 lb fresh egg noodles, cooked
  • 1/4 cup water
  • 4 tsp cornstarch
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp chicken broth
  • 1 tsp white sugar
  • 0.5 tsp toasted sesame oil (optional)
  • 0.25 tsp white pepper

Equipment

  • Wok or heavy skillet For high-heat cooking
  • Tongs or 2 wooden spoons For tossing noodles easily

Method
 

  1. Mix all sauce ingredients in a bowl until smooth. Reserve 2 tsp to marinate the chicken.
  2. Marinate sliced chicken in 2 tsp of the sauce. Set aside while prepping other ingredients.
  3. Heat oil in a large wok or skillet. Add garlic and onion. Stir-fry for 30 seconds.
  4. Add chicken. Stir until cooked on the outside, about 1 minute.
  5. Add carrots and bell pepper. Stir-fry for 2–3 minutes until just tender.
  6. Add noodles, remaining sauce, and water. Toss for 1–2 minutes until evenly coated.
  7. Add green onions. Toss for another minute, then serve hot.

Notes

Use fresh refrigerated egg noodles for the best texture. For non-alcoholic cooks, swap the cooking wine with low-sodium chicken broth. Don't overcook your vegetables — crisp-tender is the key!