You can make your own restaurant-quality Lo Mein at home in One Pan!
This Lo Mein recipe is from Chef Jet Tila. So easy and tasty with lots of flavor! I used chicken but you can use any protein or tofu for a delicious weeknight dinner recipe ready in under 30 minutes.
Tip: Make sure you have all your protein, sauce and vegetables prepped before you start cooking.
I used fresh egg noodles so I didn’t have to cook the noodles separately. If you can’t find fresh noodles in the asian section of your grocery store, use any dry pasta, such as spaghetti or linguine and cook before you add to the pan.
Lo Mein Noodles
3 Tbsp Cooking Oil
1 Tbsp Ginger thin sliced
2 Tsp garlic minced
1/2 lbs. Chicken breast or thigh thin sliced
1/4 lbs. Baby Bok Choy Bottoms removed
1/2 lbs. Fresh Lo Mein Noodles or sub dry pasta, cooked al dente and rinsed
3 Tbsp Oyster Sauce
1 Tbsp Cornstarch mixed into 1 Tbsp water
1 Tsp Sesame Oil
1 Tbsp Soy Sauce
½ Cup Chicken Stock
2 Green Onions cut into 1 ½” Pieces
In a medium bowl, stir together cornstarch slurry, oyster sauce, sesame oil, soy sauce and chicken stock until combined.
Heat pan to high and add oil. Add garlic and ginger and cook until light brown and fragrant, about 30 seconds. Stir in chicken and cook until browned on the exterior, medium well, about 1-2 minutes.
Add noodles and bok choy to the pan and cook until, about 2 more minutes until tender.
Stir in the sauce and allow to come to a boil, sauce will thicken slightly. Continue to cook until chicken is cooked through and green are slightly tender.