Cook’s Recipe: Chicken Lo Mein

Part of my personal quest as someone who loves food far too much is constantly learning how to dishes that I love from restaurants. For years, my major weakness has always been Chinese food. But after forcing myself to learn how to make dumplings, I knew I could keep the trend going and tackled the second course: chicken lo mein.

Many of the spices and ingredients used in the dumplings show up again here, with garlic and ginger leading the way. The only must buy sauce here is Hosin, which is like a sweet potato barbecue sauce that can’t quite be replicated any other way. Also, if you don’t have rice wine vinegar, white or red wine will work in a pinch.

Chicken Lo Mein
Makes heaping 4 bowls


1 pound of fresh yellow egg noodles

2 chicken breasts
4 spring onions

4 cloves of garlic
2 ounces of fresh ginger
1/4 cup of sesame oil
1/4 cup of hosin sauce
1 tablespoon of rice wine vinegar

3 tablespoons of soy sauce
1 teaspoon of red pepper flakes
1 carrot
1/2 cup of snow peas
1/2 cup of bean sprouts

What do the colors mean?

A wok
A pot


Mince the garlic, ginger and and bulbs of the spring onions, setting aside the green stalks. Combine with sesame oil, hosin sauce, rice wine vinegar, soy sauce and red pepper flakes. Cut the chicken into strips and allow it to marinate in the sauce for at least 10 to 15 minutes.

Finely slice the carrot – the easiest way to do this is by using a mandolin or a simple vegetable peeler to get nice, even width pieces. Dice the spring onion stalks and trim the ends on the snow peas before setting them aside with the bean sprouts.

Drizzle the wok wok (or large frying pan) with sesame oil and place over a medium heat. Once hot, pour in the chicken and sauce and allow to cook for 10-15 minutes until the chicken is done. Meanwhile, put a pot with water on the stove and bring it to a boil.

Add the carrots to the sauce and allow them to cook, while adding the yellow noodles to the boiling water. Cook the pasta until it is al dente. Strain the pasta and immediately add it to the wok and fold the sauce into it. If there doesn’t seem to be enough sauce, add a half cup of water or chicken stock to the wok.

Immediately toss in the spring onion stalks, snow peas and bean sprouts and quickly fold them into the pasta. Allow the whole mixture to cook for five minutes over a low-medium heat.

Serve with a side of steamed broccoli.