15-Min Ground Chicken Lo Mein Recipe
Ground Chicken Lo Mein is a quick noodle stir-fry made with savory ground chicken, crisp vegetables, and springy noodles tossed in a rich umami sauce.
Ingredients
For the chicken
- ¾ pound ground chicken, or substitute beef or pork
- 1 tablespoon soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
For the stir-fry sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- ¾ cup chicken stock, or water
For the stir-fry
- 16 ounces lo mein noodles
- 2 tablespoons cooking oil, divided
- 1 medium onion, sliced
- 1 medium carrot, shredded
- 1 cup cabbage
- ½ cup bean sprouts
- 3 stalks scallions, cut into 2-inch pieces
Instructions
- To prepare the vegetables, in a bowl, combine the onion, carrot, cabbage, scallions, and garlic and set aside.
- To season the chicken, in a bowl, combine the ground chicken with the soy sauce and dark soy sauce and mix well.
- To make the sauce, in a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, and chicken stock.
- To cook the noodles, in a pot over high heat, bring water to a boil. Add the lo mein noodles and cook for about 3 minutes until just al dente. Transfer the noodles to cold water to stop the cooking, then drain well.
- To stir-fry the chicken, in a wok over high heat, add 1 tablespoon of cooking oil. Add the ground chicken and stir-fry, breaking it apart, until cooked through and lightly browned, about 3 minutes. Stir in the garlic and stir-fry for about 10 seconds until fragrant, then remove from the wok.
- To stir-fry the vegetables, in the wok over high heat, add 1 tablespoon of cooking oil. Add the onion, carrot, and cabbage, and stir-fry for about 1 minute until slightly softened.
- To combine the noodles, add the noodles to the wok and stir-fry until heated through. Return the chicken to the wok and pour in the sauce. Toss for about 1 minute until evenly combined, then stir in the bean sprouts and scallions and serve hot.
Video
Notes
Prep everything first: Stir-frying moves quickly, so having all the vegetables and sauce ready before heating the wok keeps the cooking smooth and efficient.
Use coleslaw mix for speed: For even faster prep, you can substitute a bag of coleslaw mix for the cabbage and carrot.
Don’t overcook the noodles: Cook the noodles just until al dente since they will continue cooking during the stir-fry.
Rinse the noodles: A quick rinse in cold water stops the cooking and removes excess starch, which helps prevent the noodles from sticking together.
Brown the chicken well: Stir-frying the ground chicken over high heat until lightly browned adds deeper flavor to the dish.
Cook vegetables briefly: Stir-fry the vegetables quickly over high heat so they stay crisp and vibrant.
Add bean sprouts last: Bean sprouts and scallions are added at the end to keep their fresh crunch and bright flavor.
Protein variation: This recipe also works well with ground pork, beef, shrimp, or tofu.