Lo Mein is a Chinese stir-fried noodle dish consisting of egg noodles, an assortment of meat, veg, and a savory sauce that always includes soy sauce. In this version, I use chicken and shrimp for the meat, bok choy and carrots for the veg, and soy and oyster sauce for the sauce. The ingredients are flexible so feel free to add or substitute with whatever's in your frig, e.g., bean sprouts, mushrooms, broccoli, cabbage, spinach, snow peas, red bell pepper, etc. High heat is essential in cooking this dish to achieve a restaurant-quality dish!
Ingredients:
1 lb. chicken breast or thighs, thinly sliced
1 lb. medium shrimp, shelled & deveined
3 cloves garlic, finely chopped
2 tbsp. ginger, minced
1 Fresno or jalapeno pepper, seeded and sliced
1 large carrot, julienned
3 large bok choy, trimmed and sliced into large pieces
Optional: bean sprouts, shredded cabbage, sliced mushrooms, snow peas, broccoli, sliced red bell peppers
1 1/2 lbs. Chinese egg noodles, 4 pkts. yakisoba noodles, or pancit
Sauce:
1/2 cup chicken stock (1/2 cup water + 1 tsp. Totole chicken granules)
5 tbsp. oyster sauce
2 tbsp. soy sauce
2 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
1/4 tsp. white pepper
1/4 tsp. black pepper
3 scallions, bias-cut into 1/2" pieces
1/4 cup chopped cilantro
1. Combine all the sauce ingredients together and set aside.
2. Add 3 tbsp. oil in a large pan or wok over high heat. Add the sliced chicken and partially cook, about 1 minute; remove and set aside.
3. Add the shrimp to the same pan and as partially cook, about 1 minute; remove and set aside.
4. Add 1-2 tbsp. oil to the same pan, bring up to heat and add the ginger and garlic. Toss briefly and then stir in the carrots, bok choy and Fresno chile and saute for 30 seconds.
5. Return the chicken and shrimp to the pan, stir, then add the egg noodles; Cook 1-2 minutes or until the noodles are tender.
6. Stir in the sauce and bring to a boil. When sauce has thickened, stir in the scallions and cilantro. Turn off heat and stir in the white and black pepper. Serve immediately while hot.
Ingredients:
1 lb. chicken breast or thighs, thinly sliced
1 lb. medium shrimp, shelled & deveined
3 cloves garlic, finely chopped
2 tbsp. ginger, minced
1 Fresno or jalapeno pepper, seeded and sliced
1 large carrot, julienned
3 large bok choy, trimmed and sliced into large pieces
Optional: bean sprouts, shredded cabbage, sliced mushrooms, snow peas, broccoli, sliced red bell peppers
1 1/2 lbs. Chinese egg noodles, 4 pkts. yakisoba noodles, or pancit
Sauce:
1/2 cup chicken stock (1/2 cup water + 1 tsp. Totole chicken granules)
5 tbsp. oyster sauce
2 tbsp. soy sauce
2 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
1/4 tsp. white pepper
1/4 tsp. black pepper
3 scallions, bias-cut into 1/2" pieces
1/4 cup chopped cilantro
1. Combine all the sauce ingredients together and set aside.
2. Add 3 tbsp. oil in a large pan or wok over high heat. Add the sliced chicken and partially cook, about 1 minute; remove and set aside.
3. Add the shrimp to the same pan and as partially cook, about 1 minute; remove and set aside.
4. Add 1-2 tbsp. oil to the same pan, bring up to heat and add the ginger and garlic. Toss briefly and then stir in the carrots, bok choy and Fresno chile and saute for 30 seconds.
5. Return the chicken and shrimp to the pan, stir, then add the egg noodles; Cook 1-2 minutes or until the noodles are tender.
6. Stir in the sauce and bring to a boil. When sauce has thickened, stir in the scallions and cilantro. Turn off heat and stir in the white and black pepper. Serve immediately while hot.
Sliced bok choy, scallions, Fresno chiles, cilantro, carrots, garlic & ginger.
For the sauce.
This time around I used a total of 4 yakisoba packets from 2 of these larger packages,
readily available in most supermarkets.
Thinly sliced chicken breast and shelled, deveined shrimp.
Briefly saute the chicken until partially cooked through; remove and set aside.
Briefly saute the shrimp until partially cooked through; remove and set aside.
Saute the garlic and ginger until fragrant.
Add the carrot, bok choy and Fresno chile.
Gently toss in the noodles and cook until tender.
Add the par-cooked chicken and shrimp back to the pan, then stir in the sauce and cook until thickened. Add the scallions and cilantro, turn off heat and stir in the white and black pepper.
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