Recipe Background
White-Box Lo Mein is everything you love about Chinese food... ironically, without the white box! The noodles are tender, the vegetables are bright and refreshing, and the chicken is golden and savory! Of course, it wouldn't be the true experience without a delicious sauce coating it all! White-Box Lo Mein lets you get that takeout experience without trying to figure out whether the white boxes go in recycling or not!
White-Box Lo Mein is everything you love about Chinese food... ironically, without the white box! The noodles are tender, the vegetables are bright and refreshing, and the chicken is golden and savory! Of course, it wouldn't be the true experience without a delicious sauce coating it all! White-Box Lo Mein lets you get that takeout experience without trying to figure out whether the white boxes go in recycling or not!
Ingredients
For the noodles and sauce:
- 1 (16-ounce) package lo mein noodles
- 1 tablespoon brown sugar packed
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
For the chicken:
- 1 pound chicken breasts boneless and skinless, cut into small pieces
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger minced
- 3 cloves garlic minced
- 2 tablespoons olive oil
For the vegetables:
- 2 tablespoons olive oil
- 2 cups shiitake mushrooms sliced
- 1 cup Chinese cabbage shredded
- 1 cup carrots julienned
- 1 large onion chopped
- 3 green onions chopped, for garnish
Directions
- In a large pot of salted, boiling water, add the noodles and cook according to the package directions.
- Drain the noodles and set them aside.
- In a small bowl, add the brown sugar, 2 tablespoons of the soy sauce, the dark soy sauce, the oyster sauce, the hoisin sauce, the ground black pepper, and the sesame oil and whisk to combine.
- In a medium-sized bowl, add the chicken pieces, the remaining soy sauce, the ginger, and the garlic and toss to combine.
- In a large wok or a large skillet, heat 2 tablespoons of the olive oil.
- Add the chicken pieces to the hot oil and cook, while stirring occasionally, until the chicken starts to brown and reaches an internal temperature of 165 degrees F, about 5 minutes. You may need to cook the chicken in batches to avoid overcrowding the wok.
- Transfer the cooked chicken to a plate.
- Add the remaining olive oil to the wok over high heat and allow it to heat.
- Add the mushrooms, the cabbage, the carrots, and the onions to the hot oil and cook, while stirring vigorously, for 1 minute.
- Add the cooked chicken, the cooked noodles, and the sauce mixture to the vegetable mixture and toss to combine.
- Serve garnished with the green onions.
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