There are usually only three things that I’ll want when ordering Chinese takeout. These three things are also the standard by which I judge whether or not the place has good food or not. I figure that they’re deceptively simple; not hard to do per se, but also so simple that they’re easy to mess up. When they’re done badly, they’re awful. When they’re done well, they’re fantastic.
Together they’re the perfect trifecta of takeout. The only thing better than finding a great place that makes it, is being able to make it yourself at home. (Not to mention, it’s cheaper.)
I’ve been making my own egg rolls and lo mein for several years now. I posted the recipe for the egg rolls here shortly after first starting Cooking is My Sport, but I waited to post my recipe for lo mein. I wanted to wait and see if I could improve it while also keeping it pretty simple, with ingredients that could be found in most general grocery stores.
This is a great weeknight meal to make. Once you get all of the ingredients together and prepped, the dish comes together pretty quickly. I used cabbage and carrots with the noodles and chicken, but if there is any other vegetable that you prefer to have instead, feel free to use it. Stir fries are very flexible recipes and this one is no exception. The sauce for the noodles is sweet from hoisin, salty from the soy sauce and tangy from the rice wine vinegar. It’s delicious, and I’ve found myself using it for more than just a stir-fry sauce. I’ve used it as a dipping sauce for egg rolls, spread it on sandwiches–it’s that good.
Now I just have to get around to making my own Sesame Chicken. TBC.
Chicken Lo Mein
Recipe from Jess@CookingisMySport
- 2-3 lbs boneless, skinless chicken breasts, cut into strips
- onion powder
- ground ginger
- black pepper
- 1/4 cup soy sauce
- 2 tbsp. rice wine vinegar
For Stir Fry
- 1 cup hoisin sauce
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoons sesame oil
- 20 oz. shredded cabbage
- 10 oz. shredded carrots
- About 15 oz of your choice of Asian style noodles (I prefer wide and flat ones, like Guan Miao Sliced Noodles)
- 1 bunch of fresh mint, chopped
- 2-3 stalks of green onion, chopped
- peanuts and sesame seeds (optional)
Arrange chicken in one layer in a sheet pan. In a small cup, stir together 1/4 cup of soy sauce and 2 tablespoons of rice wine vinegar.
Sprinkle an even coating of onion powder, ground ginger and black pepper on both sides. Pour the soy sauce-vinegar marinade over the chicken, stirring it a few times to make sure it’s evenly coated. Allow to sit for about 10-15 minutes.
Meanwhile, in a glass measuring cup combine the 1 cup of hoisin sauce, 1/2 cup of soy sauce, 2 tablespoons of rice wine vinegar and sesame oil and whisk together with a fork. Set aside.
Heat a few tablespoons of oil in a wok or other large skillet over high heat. Add the chicken to the wok and cook on both sides until it’s cooked through. (You may have to do this in batches).When the chicken is done, remove it to a separate platter and keep loosely covered.
When chicken has finished cooking, heat some more oil into the wok. When it’s nice and hot, add the carrots and cabbage to the wot and allow to cook until softened, about 3-5 minutes. Remove from the skillet to another platter, and wipe the skillet clean.
Meanwhile, cook your noodles according to the package directions and drain when they’re finished. Keep the heat on the stove up on high and add 1 more tablespoon of oil to it. Add everything back to the wok/skillet: chicken, vegetables and noodles, and stir together. Pour the stir fry sauce from the glass measuring cup over the lo mein and stir quickly so that it’s evenly mixed. (You may not need to use it all; it all depends on how ‘saucy’ you want the lo mein to be. Use your own discretion.) Allow to cook for 1-2 more minutes–this is just to make the sauce coat the noodles.
Remove from the heat and add the fresh mint and green onion to the lo mein. Sprinkle with the peanuts and sesame seeds.