Chicken Lo Mein (Faster Than Delivery, Twice as Good)

Lo mein is supposed to be fast. By the time you’ve waited for delivery, this is already in your belly. Tender chicken, snappy noodles, crisp bell peppers, and a savory sauce that coats every single strand. One pan. Twenty minutes. Let’s go.

Ingredients

Serves 4.

For the Sauce:

• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce (or regular)
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• ½ cup chicken broth or water
• 1 tbsp cornstarch

For the Stir Fry:

• 8 oz (225g) lo mein noodles or spaghetti
• 1 lb (450g) chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cups shredded cabbage
• 2 green onions, chopped

Step-by-Step Instructions

Step 1: Cook Noodles

1. Boil noodles according to package directions. Drain, rinse with cold water, set aside.

Step 2: Mix Sauce

1. Whisk all sauce ingredients together in a bowl.

Step 3: Cook Chicken

1. Heat 1 tbsp oil in a wok or large pan over high heat. Add chicken and cook until browned and cooked through (3–4 minutes). Remove and set aside.

Step 4: Stir Fry Veggies

1. Add remaining oil. Toss in bell pepper, carrot, and cabbage. Stir fry 2 minutes.

Step 5: Bring It Together

1. Return chicken to pan. Add noodles. Pour sauce over everything.
2. Toss vigorously for 1–2 minutes until sauce thickens and coats everything.

Step 6: Serve

1. Top with green onions. Eat immediately. Delivery who?

Summary

Prep Time: 10 min | Cook Time: 10 min | Total: 20 min

Yield: 4 servings | Difficulty: Easy

Storage Notes

Fridge: 3 days. Reheat: In a hot wok or pan with a splash of water (microwave will make noodles mushy). Best eaten fresh, but leftovers are still solid.