Chicken Lo Mein (Print Version)
# Ingredients:
→ Chicken Lo Mein
01 -
200 g dried fine egg noodles
02 -
3 tbsp oil
03 -
3 chicken breasts, chopped into bite-sized pieces
04 -
1 onion, sliced
05 -
2 garlic cloves, minced
06 -
1 large carrot, sliced into matchsticks
07 -
1 large red bell pepper, sliced
08 -
20 sugar snap peas
09 -
10 spring onions, cut into 2-inch pieces
10 -
4 tbsp oyster sauce
11 -
2 tbsp soy sauce
12 -
2 tbsp kecap manis (sweet soy sauce)
13 -
1/4 tsp white pepper
→ For serving
14 -
2 spring onions, chopped
15 -
1 tsp sesame seeds
16 -
1/4 tsp chili flakes
# Instructions:
01 -
Boil the egg noodles in water for 3-4 minutes until just tender. Drain, rinse under cold water to stop cooking, and set aside.
02 -
Heat oil in a wok over medium-high heat. Add the chicken and stir-fry for 5-6 minutes until fully cooked.
03 -
Add sliced onion and cook for 2 minutes. Stir in garlic, carrot, red pepper, sugar snap peas, and spring onions. Cook for 1 more minute.
04 -
Toss in the cooked noodles, then pour in the oyster sauce, soy sauce, kecap manis, and white pepper. Stir-fry everything on high heat for 3-4 minutes until hot and well coated.
05 -
Top with chopped spring onions, sesame seeds, and a pinch of chili flakes before serving.
# Notes:
01 -
Swap chicken with tofu or mushrooms for a vegetarian version.
02 -
Use spaghetti if you don’t have egg noodles – it absorbs the sauce surprisingly well!
03 -
Leftovers taste great cold the next day as a salad-style lunch.
04 -
White pepper has a unique flavor and gives this dish a traditional Chinese touch.