Food by VICE

Easy Chicken Lo Mein Recipe

Feel free to swap out the chicken and make this vegetarian, and add in any other vegetables you feel like.

by Frances Tariga
Feb 3 2018, 8:00pm

Servings: 2
Prep time: 20 minutes
Total time: 12 hours (includes overnight marination)


1 boneless, skinless chicken breast cut into 1-inch strips
1 egg white
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 ounces|170 grams fresh lo mein noodles
1 scallion, thinly sliced
2 garlic cloves, minced
¼ head green cabbage, thinly sliced
2 1/2 ounces|70 grams green beans, trimmed and cut into 1 1/2-inch pieces
1 small carrot, julienned
1 baby bok choy, thinly sliced
1/8 ounce|5 grams fresh cilantro
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon sweet soy sauce
lime wedges, for garnish


1. In a medium bowl, whisk the egg white to soft peaks. Toss in the chicken and cornstarch and mix to combine. Refrigerate 24 hours.

2. The next day, bring a large pot of generously salted water to a boil. Add the noodles and cook until soft, 2 minutes. Add in the cabbage, green beans, carrots, and bok choy and cook for 1 to 2 minutes.

3. Meanwhile, heat the oil in a large skillet or wok over medium-high. Add the chicken and cook until browned, 5 minutes. Add in the garlic and cook 1 to 2 minutes. Stir in the scallions and toss to combine. Add in the noodles, vegetables, sweet soy sauce, soy sauce, salt, and pepper toss to coat. Transfer to a bowl and top with cilantro leaves. Serve with lime wedges.