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Garlic Chicken Lo Mein Noodles

Garlic Chicken Lo Mein

An authentic restaurant-style 'fakeaway' that delivers a delicious, glossy noodle stir-fry in under 30 minutes, making it a perfect, flexible option for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 575
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 g boneless skinless chicken breasts or thighs, thinly sliced
  • 1 tbsp light soy sauce
  • 1 tbsp cornflour
  • ½ tsp white pepper
For the Lo Mein Sauce
  • 60 ml light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey or brown sugar
  • 120 ml low-sodium chicken or vegetable stock
For the Stir-Fry
  • 400 g fresh egg noodles or 250g dried
  • 2 tbsp vegetable or rapeseed oil divided
  • 8 cloves garlic 4 minced, 4 thinly sliced
  • 2 cm piece of fresh ginger grated
  • 2 large carrots julienned or thinly sliced
  • 2 heads of pak choi leaves separated and stems sliced
  • 4 spring onions sliced, green and white parts separated
  • Genuine Takeaway Flavour: We achieve that authentic restaurant taste with a balanced sauce made from light and dark soy sauce sesame oil, and a touch of rice vinegar. The dark soy sauce, in particular, adds a beautiful colour and a rich, molasses-like depth that you can't get from light soy alone.
  • Ready in Under 30 Minutes: From chopping the veg to serving up this entire meal comes together in about half an hour, making it a fantastic option for weeknight dinners when time is short but you still want something genuinely delicious.
  • Flexible & Forgiving Recipe: Don't have pak choi? Use broccoli florets sliced mushrooms, or bell peppers instead. You can easily swap the chicken for prawns, sliced beef, or even crispy tofu for a vegetarian version. It's a great blueprint for using up whatever vegetables you have in the fridge.
  • Great for a 'Fakeaway' Night: This dish works beautifully for a relaxed weekend meal when you're craving your favourite Chinese takeaway. It has all the satisfying qualities of a takeaway but you control the ingredients, making it a fresher, often healthier, choice. It's also much more satisfying than my usual quick Lentil Soup Recipe Hearty Comfort when I need a proper meal.
  • Family Tested & Approved: This is my go-to recipe when I need something quick but impressive. Everyone in my family from the fussy eaters to the ones with big appetites, always polishes off their bowl. It always gets compliments.

Method
 

  1. Marinate the Chicken: In a medium bowl, combine the sliced chicken with 1 tbsp light soy sauce, 1 tbsp cornflour, and the white pepper. Toss well to coat every piece. Set aside while you prepare everything else.
  2. Prepare the Sauce & Noodles: In a separate small bowl or jug, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, rice vinegar, sesame oil, honey, stock, and the remaining 1 tbsp of cornflour. Whisk until the cornflour is fully dissolved. Cook the noodles according to the package instructions. Drain, rinse under cold water to stop the cooking process, and toss with a tiny drizzle of sesame oil to prevent sticking.
  3. Cook the Chicken: Heat 1 tbsp of oil in a large wok or deep frying pan over a medium-high heat. Once shimmering, add the marinated chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
  4. Sauté the Aromatics: Add the remaining 1 tbsp of oil to the same pan. Add the sliced garlic and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant, then add the minced garlic and grated ginger. Cook for another 30 seconds, being careful not to let the garlic burn. What works best for me is to keep everything moving constantly in the pan.
  5. Cook the Vegetables: Add the julienned carrots to the pan and stir-fry for 2-3 minutes until they begin to soften. Next, add the sliced pak choi stems and cook for another minute.
  6. Combine Everything: Return the cooked chicken to the pan. Give the sauce a quick re-whisk (the cornflour will have settled) and pour it all over the ingredients in the pan. Let it bubble and thicken for about 1 minute.
  7. Add Noodles and Finish: Add the cooked noodles and the pak choi leaves to the pan. Using tongs, toss everything together vigorously for 1-2 minutes until the noodles are heated through and every single strand is coated in the glossy, thickened sauce.
  8. Serve Immediately: Stir through the green parts of the spring onions, reserving a few for garnish. Serve hot, garnished with the remaining spring onions and a sprinkle of sesame seeds if you like.

Notes

This recipe is very flexible; feel free to swap chicken for prawns or tofu, and use other vegetables like broccoli or bell peppers. Serve immediately, garnished with extra spring onions and sesame seeds.