Chicken lo mein

Lo mein is a Chinese type of stir-fried dish in which cooked noodles are added at the end to heat and soak the stir-fry sauce. The ingredients for the stir-fry can be any, beef, chicken, or fish, and vegetables.


1 pk noodles (Chinese egg noodles)
1 T sesame oil (dark)
1 bok choi (you'll need 8 bok choi leaves)
2 chicken (boneless)
1⁄2 c soy sauce
1 t water
3⁄4 c carrot (thinly sliced or cut into matchsticks; thawed, if frozen)
2 t ginger (fresh ginger, grated, optional)
1 clv garlic (crushed or finely chopped)


  1. Mix half of the soy sauce, the cornstarch, and water in a medium sized bowl. Add the chicken and stir until well coated in this batter.
  2. Cook the noodles until done but still firm. Drain, toss with sesame oil, and keep warm.
  3. Heat half of the peanut oil on medium-high heat in the wok. Add gigner and garlic, if using, and give them a stir for half a minute.
  4. Add the bok choy and carrots. Cover and cook for about 3 minutes until the bok choy has wilted. Remove and place into a large serving bowl.
  5. Heat the other half of the peanut oil on medium'high heat. Stir-fry the chicken pieces until cooked through, about 5 minutes.
  6. Add the vegetables from the bowl to the wok and stir briefly. Add cooked noodles, stir in the remaining soy sauce, cover, and cook for 2 minutes to heat the food.
  7. Return to the serving bowl and serve straight away.
Total time
32 minutes
Cooking time
Preparation time
4 servings


To cook the noodles, bring a large pot of water to a boil. Carefully add the noodles to the boiling water. Use a wooden spoon to stir, and separate, them. Cook for about 2 minutes, stirring a few times to prevent the noodles from sticking.

To prepared the bok choy, wash the leaves and pat them dry with paper towels - this will prevent oil splatters. On a cutting board, slice the bok choy across the ribs into 1 inch slices.

To cook in the wok, use a medium-high heat.


American Chinese fusion

Stir-frying is a very popular method to cook food in China. Stir-frying is usually done in a wok, a Chinese pan with deep, curved sides. Stir-frying requires cooking food cut into small pieces, over high heat in a small amount of oil while stirring constantly.

The food cooks very fast –usually in about 5 minutes- and moving it constantly around in the pan ensures that it cooks evenly. The rounded sides help to place the food naturally where it is the hottest, the bottom of the wok.

easy, stir-fry
poultry, chicken, main course
Chinese food recipes
Food in Asia