Chicken Lo Mein

Felix and I love take-out favorites, if you haven’t noticed. Many of our recipes are make-at-home versions, like this Chicken Lo Mein. Chow mein simply means fried noodles, while lo mein means tossed noodles. A staple of Chinese restaurant menus for decades, chow mein is likely most familiar to most. Lo mein is simply a healthier version of a stir fry, with the noodles tossed into the vegetables along with a warm, savory sauce. It can be made with shrimp, pork, tofu or however you desire – lots of veggies is a must! We make ours with chicken because we and our families love noodles and chicken.

Tips and tricks

The key to this recipe – and all sautés for that matter – is to have all the ingredients ready and near the stove before beginning. This allows you to focus on cooking everything in steps, quickly and perfectly, before adding the noodles and sauce. It all happens fast, so be ready with plates and any extras you might want to serve alongside. Our Chinese BBQ Pork would make a great addition to this recipe. Or, simply heat some frozen pot stickers or spring rolls for a quick appetizer. We use yakisoba noodles, which are widely available in supermarkets; however, if you have true Chinese lo mein noodles, consider yourself very lucky and by all means use them!