Easy Chicken Lo Mein Recipe

If you’re following alongside over on Instagram, you’ll know that I have a serious obsession with stir-fried noodles and steamed dumplings. They are my culinary duo of desire and my most common yearning. And ninety nine instances out of 100, I’m enjoyable that craving at Din Tai Fung (DTF), a popular eatery with worldwide locations that has accrued a cult-like following for his or her sparkling dim sum.

Easy Chicken Lo Mein Recipe

While I’m a huge fan of Din Tai Fung’s world-renown soup dumplings (a.K.A. Xiao lengthy bao), the chook stir-fried noodles are an regularly disregarded menu item that I’m determined to deliver out from at the back of the dumpling shadow.

The noodles are large on taste with out the facet of grease and guilt the standard Chinese takeout comes with. Just noodles, chicken and spinach cooked in a garlicky soy sauce. It’s simple, honest and critically clean.

So how does one cook dinner up an equal dish and keep away from the 2+ hours of lines and travel that a journey to Din Tai Fung entails? Fear now not! I’ve completed all of the studies so you don’t ought to.

With a super-brief component list, and an even faster technique of practise, this Easy Chicken Lo Mein is assured to become a staple for your busy weeknight menu.



For the sauce:
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
For the lo mein:
  • 2 teaspoons olive oil
  • 8 ounces uncooked lo mein noodles (See Kelly’s Note)
  • 1 1/2 Tablespoons minced garlic
  • 1 teaspoon sesame oil
  • 1 cup shredded carrots
  • 2 medium boneless, skinless chicken breasts, cut into thin strips
  • 3 cups fresh spinach
  • 1 cup snow peas


See Also: Crispy Chicken with Italian Sauce and Bowtie Noodles



Make the sauce:
  • In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set the sauce aside.
Make the lo mein:
  • Bring a large pot of water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.
  • In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through. Remove the chicken from the pan and set it aside.
  • Add the carrots and snow peas to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted, about 2 minutes. Serve immediately.

Teresa K. Huffman

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