Classic Cantonese Lo Mein
Traditional dish · Chinese
A quintessential Cantonese stir-fried noodle dish featuring tender noodles, crisp vegetables, and savory protein, all coated in a rich, umami-packed sauce.
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Ingredients
- Lo mein noodles1 pound
- Chicken breast or thigh1 pound
- Bok choy1 head
- Shiitake mushrooms4 ounces
- Carrot1 medium
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce1/4 cup
- Oyster sauce2 tablespoons
- Sesame oil1 tablespoon
- Cornstarch1 teaspoon
- Vegetable oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Scallions2
Steps
- 1
Cook lo mein noodles according to package directions. Drain and rinse with cold water to prevent sticking. Toss with 1 teaspoon of sesame oil.
- 2
Slice chicken thinly. Marinate with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper.
- 3
Chop bok choy into bite-sized pieces, separating stems and leaves. Mince garlic and ginger. Julienne carrot. Slice mushrooms.
- 4
In a small bowl, whisk together remaining soy sauce, oyster sauce, and remaining sesame oil for the sauce.
- 5
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through. Remove chicken from wok.
- 6
Add remaining 1 tablespoon of vegetable oil to the wok. Add garlic and ginger, stir-fry until fragrant (about 30 seconds). Add bok choy stems and carrots, stir-fry for 2 minutes.
- 7
Add bok choy leaves and mushrooms, stir-fry for another minute until leaves are wilted.
- 8
Return chicken to the wok. Add the cooked noodles and the prepared sauce. Toss everything together until well combined and heated through, about 2-3 minutes.
- 9
Season with salt and pepper to taste. Garnish with chopped scallions before serving.
