Name: Chicken lo mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ¼ cup Chinese cooking wine; 2 Tbsp dark soy sauce; 2 Tbsp oyster sauce; 1 Tbsp sesame oil; 2 tsp brown sugar; 1 Tbsp cornflour; 2 chicken breast fillets, sliced; ¼ cup canola oil; 6 cloves garlic, chopped; 6cm piece ginger, cut into fine batons; 4 cups mixed vegetables, finely cut (cabbage, carrot, green shallots); 200g fresh hokkien noodles; ½ bunch coriander leaves; Sliced shallots, to serve

Chicken lo mein

A classic Chinese dish that you can cook in 15 minutes.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Whip up this classic Chinese dish any day of the week. It’s a super speedy stir-fry of chicken and mixed veg, served with an authentic homemade sauce and yummy noodles. Nom, nom, nom!

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Ingredients

¼ cup Chinese cooking wine

2 Tbsp dark soy sauce

2 Tbsp oyster sauce

1 Tbsp sesame oil

2 tsp brown sugar

1 Tbsp cornflour

2 chicken breast fillets, sliced

¼ cup canola oil

6 cloves garlic, chopped

6cm piece ginger, cut into fine batons

4 cups mixed vegetables, finely cut (cabbage, carrot, green shallots)

200g fresh hokkien noodles

½ bunch coriander leaves

Sliced shallots, to serve

Method

Mix cooking wine, sauces, sesame oil, sugar and cornflour in a bowl and whisk until smooth.

Cook chicken in half of the canola oil in a wok set over high heat for 5 minutes, until lightly browned. Add garlic and ginger, then cook briefly. Set aside.

Add remaining oil to wok and cook vegetables until just tender. Return chicken and pour in sauce, simmering until thickened.

Blanch noodles in boiling water. Drain. Top with chicken, sauce and coriander. Serve with shallots.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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