Savory Chicken Lo Mein with Crisp Vegetables
Satisfy your cravings for takeout with this delicious home-made Chicken Lo Mein! Packed with tender chicken and vibrant vegetables, this dish offers an authentic taste of Chinese cuisine right in your kitchen. The secret to its amazing flavor lies in the final step, where the noodles are cooked to a rich, dark hue, enhancing their umami taste. Quick to prepare and bursting with nutrients, this one-dish meal is perfect for a weeknight dinner or when you're entertaining guests. Enjoy the freshness of crisp vegetables combined with a savory sauce that ties it all together.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Thin spaghetti noodles
8 ounces (Dry, uncooked)
Water
3 cups (Used for boiling noodles)
Chicken bouillon cubes
3 (Dissolved in boiling water)
Boneless skinless chicken breasts
2 (Cut into thin strips)
Olive oil
2 tablespoons (For cooking chicken and vegetables)
Sesame oil
2 tablespoons (For cooking vegetables)
Onion
1 (Chopped)
Garlic clove
1 (Minced)
Celery rib
1 (Thinly sliced)
Cabbage
2 cups (Thinly sliced)
Bok choy
2 stalks (Sliced)
Carrot
1 (Shredded)
Frozen green peas
1/4 cup (No preparation needed)
Cornstarch
1 tablespoon (For thickening sauce)
Cold water
2 tablespoons (For cornstarch slurry)
Light soy sauce
1/4 cup (For seasoning flavor)
Instructions
1
In a medium pot, bring 3 cups of water to a boil. Add the thin spaghetti noodles and chicken bouillon cubes. Cook until the noodles are al dente, about 8 minutes. Drain the noodles well, reserving 1 cup of the cooking liquid.
2
While the noodles cook, cut the boneless, skinless chicken breasts into thin, bite-sized strips, and lightly season with salt.
3
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken strips and sauté until fully cooked, approximately 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
4
In the same skillet or wok, add 2 tablespoons of sesame oil. Sauté the chopped onion, minced garlic, sliced celery, cabbage, bok choy, shredded carrot, and frozen peas for about 5 minutes, or until the vegetables are crispy tender, adding more olive oil if necessary.
5
In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water to create a slurry. Add this to the cooked vegetables, along with half of the reserved noodle broth. Stir to combine and allow to thicken for 1-2 minutes.
6
Add the cooked spaghetti noodles and the sautéed chicken to the skillet. Pour in the remaining broth and the light soy sauce, tossing everything together until evenly combined.
7
Reduce the heat to low and cook for another 2-3 minutes, stirring occasionally, until the noodles darken and absorb the flavors of the sauce.
8
Serve immediately and enjoy the vibrant flavors of your home-cooked Chicken Lo Mein!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Lo Mein with Crisp Vegetables?
It is a delicious home-made version of Chinese Chicken Lo Mein featuring tender chicken, thin spaghetti noodles, and a variety of fresh vegetables like bok choy and cabbage.
What type of noodles are used in this recipe?
This recipe uses 8 ounces of thin spaghetti noodles as a convenient and accessible base for the lo mein.
How do I flavor the noodles while boiling?
The noodles are boiled with 3 chicken bouillon cubes in the water to infuse them with savory flavor from the start.
Should I save the water after boiling the noodles?
Yes, you should reserve 1 cup of the cooking liquid (broth) to use later in creating the savory sauce.
How should the chicken be prepared?
Cut 2 boneless, skinless chicken breasts into thin, bite-sized strips and lightly season them with salt before cooking.
What oils are needed for this dish?
You will need 2 tablespoons of olive oil for sautéing the chicken and 2 tablespoons of sesame oil for cooking the vegetables.
Which vegetables are included in this Chicken Lo Mein?
The dish features onion, garlic, celery, cabbage, bok choy, shredded carrot, and frozen green peas.
How do I make the sauce thicker?
A slurry made of 1 tablespoon of cornstarch and 2 tablespoons of cold water is added to the vegetables to thicken the sauce.
What kind of soy sauce is best for this recipe?
The recipe calls for 1/4 cup of light soy sauce to provide a balanced salty and savory seasoning.
How long does it take to cook the chicken?
The seasoned chicken strips should be sautéed over medium-high heat for approximately 5-7 minutes until fully cooked.
How do I achieve the dark color typical of lo mein?
In the final step, reduce the heat to low and cook for 2-3 minutes, stirring occasionally, until the noodles darken and absorb the sauce.
Is this a quick weeknight dinner?
Yes, because it is a one-dish meal that combines protein, carbs, and vegetables, it is perfect for a fast and nutritious weeknight meal.
Can I use a wok for this recipe?
Yes, a large skillet or a wok is ideal for stir-frying the ingredients evenly over high heat.
What is the texture of the vegetables in this dish?
The vegetables are sautéed for about 5 minutes until they are 'crispy tender,' maintaining their freshness and bite.
How much water is needed to boil the noodles?
You will need 3 cups of water to boil the 8 ounces of thin spaghetti.
Can I substitute the vegetables?
Yes, you can easily adapt this dish with other vegetables you have on hand, such as bell peppers or snap peas.
What role does sesame oil play in the recipe?
Sesame oil is used to sauté the vegetables, providing an authentic nutty aroma and depth of flavor characteristic of Chinese cuisine.
Is this recipe suitable for guests?
Absolutely! Its vibrant colors and savory, takeout-style flavor make it an impressive dish for entertaining.
How do I prepare the bok choy?
For this recipe, you should use 2 stalks of bok choy and slice them before adding them to the skillet.
What is the purpose of the chicken bouillon?
The bouillon seasons the noodles as they cook and creates a flavorful broth that serves as the base for the lo mein sauce.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used as a substitute if you prefer a juicier meat texture.
Do I need to thaw the frozen peas?
No, you can add the frozen green peas directly into the skillet with the other vegetables; they will cook quickly.
How do I prevent the cornstarch from clumping?
Always dissolve the cornstarch in cold water first to create a smooth slurry before adding it to the hot skillet.
What is the serving suggestion for this dish?
It is best served immediately while the noodles are hot and the vegetables are still crisp.
How many ingredients are in this recipe?
There are 16 ingredients in total, including the noodles, chicken, various vegetables, and sauce components.
Can I use low-sodium soy sauce?
Yes, you can substitute light soy sauce with low-sodium soy sauce if you prefer to reduce the salt content.
How should the celery be cut?
The celery rib should be thinly sliced to ensure it cooks through quickly while remaining slightly crisp.
Is this a stir-fry dish?
Yes, it is a stir-fry style dish where the ingredients are cooked quickly in a skillet or wok over relatively high heat.
Can I use real lo mein noodles instead of spaghetti?
Yes, if you have access to fresh or dried lo mein egg noodles, they work perfectly as a substitute for spaghetti.
What makes this 'takeout style'?
The combination of sesame oil, soy sauce, and the technique of darkening the noodles in the sauce mimics the flavor and look of restaurant lo mein.