Wok-Fried Chicken and Shrimp Lo Mein
Stir-fried lo mein with tender marinated chicken breast and succulent shrimp, combined with broccoli, mushrooms, carrots, and onions in a savory soy-oyster sauce. Noodles are coated in a cornstarch-thickened glaze with hints of ginger and rice wine vinegar for balanced umami depth.
Ingredients
- ½ teaspoon cornstarch
- 2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon rice wine vinegar
- 6 ounce chicken breast, sliced
- 8 ounce Chinese egg noodlesramen noodles1:1similar texture and absorptioneggs-free
ramen slightly thicker
- 5 tablespoon vegetable oil, dividedsesame oil0.5:1 for cooking, finish with morearomaticuse less for cooking to prevent burning
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Full guide → - 1 small head broccoli, cut into florets
- 2 cup fresh mushrooms, sliced
- 1 cup carrots, julienned
- 1 cup onions, sliced
- 6 ounce raw shrimp, peeled and deveined
- 1 ½ tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon light brown sugar, gently packed
- ¾ teaspoon ginger, freshly grated
- ¼ teaspoon black pepper, freshly ground
- water
Instructions
- 1
Combine cornstarch, soy sauce, oyster sauce, black pepper, and rice wine vinegar in a large bowl and stir well.
- 2
Add sliced chicken to marinade and massage until well coated. Cover and refrigerate for 25 minutes to 3 hours.
- 3
Whisk together cornstarch, soy sauce, chicken stock, oyster sauce, brown sugar, ginger, and black pepper in a small bowl and set aside.
- 4
Cook noodles according to package instructions, drain, rinse with cool water, and toss with a little vegetable oil. Set aside.
- 5
Heat wok on high with 2 tablespoons oil until smoking. Add chicken from marinade, discard marinade, and stir-fry for about 2 minutes until just cooked through. Remove and set aside.
- 6
Add another tablespoon of oil if needed. Stir-fry broccoli, mushrooms, carrots, and onions for 5-8 minutes, stirring constantly, until onions are translucent. Add 1/2 cup water, cover, and steam for 3 minutes. Set vegetables aside.
- 7
Bring 1/2 cup water to boil in wok and deglaze the pan. Pour off liquid and wipe wok dry with paper towels.
- 8
Return wok to heat, add 2 tablespoons oil, and swirl to coat sides until smoking. Add shrimp and cook until pink on one side, about 30 seconds to 1 minute, then flip and cook other side about 30 seconds to 1 minute.
- 9
Return chicken and vegetables to wok and toss with shrimp to combine.
- 10
Create a well in the center of ingredients and pour sauce into well. Stir until sauce thickens, keeping it relatively confined to the center.
- 11
Add cooked noodles to well and coat with sauce, using chopsticks or fork to separate if sticking.
- 12
Toss all ingredients to combine and serve immediately while hot.
Tips
Marinate chicken for full 3 hours for more tender, flavorful meat.
Have all ingredients prepped and sauce made before cooking; stir-frying moves quickly.
Use high heat throughout and add oil only when needed to prevent burning.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet with a splash of water.
Marinate chicken up to 3 hours ahead. Prepare sauce and chop all vegetables in advance. Cook noodles up to 2 hours ahead.
Serve immediately while hot over rice if desired, or as a standalone noodle dish. Pair with jasmine tea or a light lager beer.
Common Mistakes
Do not skip rinsing cooked noodles to avoid excessive starch clumping.
Do not discard the marinade liquid before cooking chicken to avoid tough, dry meat.
Do not cook shrimp beyond 1 minute per side to avoid rubbery texture.
Do not add noodles until sauce is thickened to avoid gummy, overcooked noodles.
Substitutions
ramen slightly thicker
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