Do you love noodles, but you want something a bit more sophisticated that a package of Ramen? My husband and I are big fans of Public Television. One of our favorite shows is Confucius was a Foodie. On one episode the host researched whether spaghetti was originally from China, which got me thinking about lo mein. Therefore I started experimenting with different recipes for lo mein chicken. Now that I have perfected them, I am sharing my easy lo mein recipes exclusively with my readers so you have the benefit of making them at home.
Chinese cooking often uses stir frying which is cooking foods quickly at a higher temperature and stirring constantly to avoid burning. The wok should be heated all the way and then lowered before adding the oil. Most importantly use an oil that can withstand high heat such as grapeseed or corn oil. Then the temperature may be increased as needed. Due to the quick cooking, Lo Mein chicken makes a simple meal or snack. However, if you don’t own a wok, these recipes can be easily made in a large frying pan.
Here are some sponsored links for woks in different price ranges recommended by Amazon:
Chinese cooking also hits all the taste buds incorporating sweet, salty, spicy, bitter, and tangy. By hitting all these tastes we feel satisfied and are less likely to seek out snacks.
Sesame Ginger Lo Mein Chicken
- 8 oz. Chinese noodles
- 1 inch fresh ginger grated
- 3 green onions
- 2 grated carrots
- 8 oz. cut up cooked chicken
- 1 tbsp. cooking oil
- 1 tbsp soy sauce
- 3 tbsp oyster sauce
Tip: If you like green onions, you can easily grow your own. When using green onions from the store save the bottom part with the roots. Soak them in water until a green stem grows. Then plant them in the ground or in a flower pot. Water as needed. Once they grow big enough to use, just snip off the tops as needed for cooking. The onions will continue growing so you will have a continuous supply.
- Before cooking the noodles prepare all ingredients. Then cook noodles according to package directions, rinse and drain.
- After that, heat the oil in the wok and add the onions, carrot, and ginger and cook for 1 minute.
- Then add the noodles and chicken and cook for another minute. When that is mixed thoroughly, add in the sauces, stir, and heat through.
- Serve with hot pepper or chili sauce if you want it spicy. You can also leave out the chicken if you want to use these noodles for a side dish.
Black Bean Lo Mein Chicken with Broccoli
For those that prefer a healthier version of lo mein chicken, we made this with black bean pasta. It has a different texture, but tastes yummy. Of course you can make it with whatever noodles you want.
- 8 oz. cut up chicken breast or shredded rotisserie chicken
- 2 Tbsp sesame oil
- 3 Tbsp vegetable oil
- 1/4 tsp. crushed red pepper
- 1 small onion sliced thin
- 2 cups broccoli florets
- 1 carrot chopped
- 2 Tbsp soy sauce
- 2 Tbsp peanut sauce
- 8 oz. Black Bean Pasta
- Begin by cooking the pasta, broccoli, and carrot in boiling water according to package directions for pasta.
- While pasta and veggies cook, brown the chicken in 1 tbsp. sesame oil over high heat. Remove the chicken from pan when browned. Of course if you are using cooked rotisserie chicken skip this step.
- After that add vegetable oil, crushed red pepper and onions to the skillet and cook until golden. Meanwhile, drain pasta and veggies and rinse in cold water.
- Once everything is cooked, mix together in the pan and cook for 1-2 minutes over medium heat. Then toss with the mixture of soy sauce, peanut sauce, and remaining sesame oil.
Cantonese Carrot Lo Mein with Chicken or Pork
The carrot noodles are great if you prefer gluten free meals or are doing a low carb diet. We spiraled our own, but you can usually buy them in the produce section of your local market.
- 4-6 peeled and spiralized carrots
- 10 sliced mushrooms
- 1/2 cup frozen peas
- 6 scallions
- 8-10 ounces shredded rotisserie chicken or pulled pork
- 1 tsp corn starch
- 4 tsp hoisin sauce
- 4 tsp soy sauce
- 1 tsp sherry
- 1 tsp. sugar
- 4 cloves crushed garlic
- 1 tsp. sesame oil
- Cook mushrooms in a tablespoon of cooking oil until browned, and remove to a bowl.
- Once mushrooms are removed, add carrot spirals and 1/2 cup of water to the pan. Cook carrots and peas over medium high for about 10 minutes until carrots are al dente.
- Then toss in chicken or pork and mushrooms and heat through.
- Meanwhile mix sauce ingredients and toss in pan. Garnish with scallions
Here are some sponsored links for the kitchen gadgets I use:
Lo Mein Chicken in Broth
We actually made our own egg noodles with a pasta maker for this one. The noodles tasted delicious and didn’t fall apart.
- 6 cups of chicken broth
- 8 oz. egg noodles
- 4 oz. shredded rotisserie chicken or pork
- small bag of cabbage slaw
- 2 thinly sliced green onions
- 1 tsp. 5 spice powder
- 1 tsp. sweet or hot chili sauce
- Cook noodles in salted water according to package directions until al dente. Then drain thoroughly.
- Meanwhile, heat the broth to boiling. Once the broth is boiling, add the cabbage slaw, 5 spice powder, chili sauce, and salt to taste.
- When cabbage is done (about 5-10 minutes), add the chicken, green onions, and noodles. Continue heating for another 5 minutes until chicken is heated through.
- After that, serve in bowls.
Shanghai Lo Mein Chicken
- 8 oz. egg noodles
- 2 tbsp. corn starch dissolved in 1/4 cup water
- 3 tbsp. rice wine
- 1 tbsp. soy sauce
- 1 1/2 cups chicken broth
- 2 tsp. freshly grated ginger
- 3 chopped green onions
- 2 cups fresh spinach
- 8 oz. cooked and shredded BBQ chicken
Tip: I keep my fresh ginger in the freezer. When needed, take a piece out and let sit for 5 minutes. Then you can pare the skin and grate the amount you need. Since it will still be mostly frozen, it remains firm while grating instead of oozing juice everywhere.
- Cook the noodles as directed, drain, and set aside.
- While the noodles are cooking, heat the broth in a separate pan over medium low heat. Cook the spinach until wilted.
- Meanwhile mix the cornstarch, rice wine, soy sauce, and ginger. Then set aside.
- Once, the spinach is wilted, slowly add the cornstarch mixture stirring until thickened.
- When mixture is thickened, add chicken and green onions. Heat through.
- Finally, add in the noodles and serve.
Most of these recipes can be made vegetarian by leaving out the chicken and by using vegetable broth.
Donna Emperador is a travel and food blogger and copywriter. Donna believes in learning about different cultures while sharing good food and cocktails. She has lived in South Florida for over 20 years and enjoys spending time exploring the road to find unique places to share with readers. She can be found on Facebook, Instagram, and Pinterest.
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Oh my gosh all of these recipies look amazing! I have never made Lo Mein on my own before, but there is always a first for everything. Going to try to make this this weekend!
I love all the different variations for Lo Mein Chicken. I am sure there is a recipe here for everyone. And it was great to see a low carb option!
Looks delicious! I love that it doesn’t look to difficult to make — that’s my kind of recipe, for sure!
Lo Mein Chicken seems to be delicious. I like trying new recipes, so I prepare them one day. Especially I would like to try Black Bean Lo Mein Chicken with Broccoli.
We call it pancit in the Philippines…great food of Chinese origin. Thanks for new twists.
Lo mein noodles are delicious, and I’m inspired to try your recipes. Black bean lo mein and the version in broth both look incredible!
All the recipes are fantastic. The images make me drool. 🙂