Better Than Take Out Chicken Lo Mein

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Because the Superbowl was a thing, I didn’t get the chance to meal prep lunches this past Sunday. Instead, I spent the entirety of yesterday afternoon puttering around the kitchen trying to both clean out the fridge and turn any leftovers we had into something edible. Noodles from ramen week, cabbage from Korean barbecue night, carrots from my attempt to make do chua, portobellos from that one time I said I was going to make mushroom burgers and never did, and a head of broccoli that I honestly forgot about all had to go in order to make room for Thursday’s vegetable delivery, so a stir fry dish seemed like the best idea. Thus, this lo mein recipe was born. 

This recipe makes 2 servings. 

Ingredients:

  • 1-2 chicken breast(s) 
  • 1-2 packets (about 2-4 cups) fresh, dried, or instant noodles
  • 4 tbsp light oil, divided
  • 1 cup cabbage, thinly sliced
  • ½ cup mushrooms, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup bell pepper, thinly sliced
  • ½ cup broccoli, thinly sliced
  • ½ cup soy sauce, divided
  • 1 tbsp light brown sugar
  • 1 tsp Hoisin sauce
  • 1 tbsp oyster sauce OR 1/2 tbsp soy sauce + ½ tbsp Hoisin sauce
  • ½ tsp black pepper
  • ½ tsp white pepper
  • 2 tsp sesame oil, divided
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic

Directions:

  1. Prepare noodles according to package instructions. Drain, toss in 1 tsp sesame oil, and set aside.
  2. Prepare sauce by combining brown sugar, 4 tbsp soy sauce, Hoisin sauce, oyster sauce OR additional soy sauce + Hoisin sauce, black pepper, white pepper, and remaining 1 tsp sesame oil in a bowl and whisking until smooth. Set aside. 
  3. Slice cabbage, mushrooms, carrots, bell pepper, and broccoli into thin strips. 
  4. Slice chicken breast(s) into thin strips.(NOTE: We’re preparing all of our ingredients and sauces before cooking anything because we’ll be using the highest setting on our stove burner. Once our pan gets that ridiculously hot, we’ll have to move quickly and be vigilant to make sure nothing starts burning. It’s easier to just dump stuff in than try to multi-task.)
  5. Heat wok or large skillet pan on high heat with minced garlic, minced ginger, 2 tbsp light oil, and remaining 2 tbsp soy sauce. When hot, add chicken and cook until browned, stirring constantly, about 3-5 minutes. Remove and set aside. 
  6. Add vegetables to the hot wok/pan with remaining 2 tbsp light oil. Cook for 2-3 minutes or until colors become bright and crisp, stirring constantly. 
  7. Return chicken to the pan/wok. Add prepared sauce, stirring until everything is combined and sauce is thickened (about 1-2 minutes), and then remove from heat. Immediately add noodles to still-warm pan/wok and toss until coated. 
  8. Serve and garnish with sesame seeds or chopped green onions.

This recipe keeps for a week in the fridge, and reheats well in the microwave.

Technically, I made this as a set of lunches, but since I only ended up with 2 servings in the end (I was at the mercy of whatever leftovers I had) I won’t be listing this as an official “meal prep” recipe. If you want to double everything, though, you could easily use this for an entire week!

Better Than Take-Out Chicken Lo Mein

Course: Main Course
Cuisine: Chinese
Servings: 2 servings

Ingredients

  • 1-2 chicken breasts
  • 2-4 cup noodles
  • 4 tbsp light oil divided
  • 1 cup cabbage thinly sliced
  • ½ cup mushrooms thinly sliced
  • ½ cup carrots  thinly sliced
  • ½ cup bell pepper thinly sliced
  • ½ cup broccoli thinly sliced
  • ½ cup soy sauce divided
  • 1 tbsp light brown sugar
  • 1 tsp Hoisin sauce
  • 1 tbsp oyster sauce
  • ½ tsp black pepper
  • ½ tsp white pepper
  • 2 tsp sesame oil divided
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic

Instructions

  • Prepare noodles according to package instructions. Drain, toss in 1 tsp sesame oil, and set aside.
  • Prepare sauce by combining brown sugar, 4 tbsp soy sauce, Hoisin sauce, oyster sauce, black pepper, white pepper, and remaining 1 tsp sesame oil in a bowl and whisking until smooth. Set aside.
  • Slice cabbage, mushrooms, carrots, bell pepper, and broccoli into thin strips.
  • Slice chicken breast(s) into thin strips.*
  • Heat wok or large skillet pan on high heat with minced garlic, minced ginger, 2 tbsp light oil, and remaining 2 tbsp soy sauce. When hot, add chicken and cook until browned, stirring constantly, about 3-5 minutes. Remove and set aside.
  • Add vegetables to the hot wok/pan with remaining 2 tbsp light oil. Cook for 2-3 minutes or until colors become bright and crisp, stirring constantly.
  • Return chicken to the pan/wok. Add prepared sauce, stirring until everything is combined and sauce is thickened (about 1-2 minutes), and then remove from heat. Immediately add noodles to still-warm pan/wok and toss until coated.
  • Serve and garnish with sesame seeds or chopped green onions.

Notes

  • *We’re preparing all of our ingredients and sauces before cooking anything because we’ll be using the highest setting on our stove burner. Once our pan gets that ridiculously hot, we’ll have to move quickly and be vigilant to make sure nothing starts burning. It’s easier to just dump stuff in than try to multi-task.
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