I love this dish, it’s deceptively simple. If you have all the ingredients you can have a plate of delicious noodles on the table within 15 to 20 minutes with prep included. There really isn’t such thing as a “Lo Mein” noodle so don’t try to find it on the shelf. You want to buy an egg noodle or pasta that’s relatively thin and has some tooth. Some common names will be Lo Mein, Chow Mein, egg noodles, or pancit noodles. Most markets have Japanese Yaki Soba noodles in the cold case and those would work perfectly. Cooking spaghetti or fettuccine al dente, cold water rinsing, then allowing to dry in a colander will also make a great lo Mein. The traditional difference between Lo Mein and Chow Mein is Lo Mein is a soft noodle with some gravy and chow Mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted and over the 200 years Chinese food has existed in America and with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high temp oil like canola or peanut for cooking.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup (60 ml) chicken stock
- 3 tablespoons (45 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 3 tablespoons (45 ml) vegetable oil
- 4 teaspoons ginger, thin julienne
- 2 teaspoons (10 g) garlic, minced
- 1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
- 2 to 3 cups fresh egg noodles, such as pancit
- 1/2 carrot, julienned
- 1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
- 3 scallions, cut into 1/2-inch bias pieces
Instructions
- For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
- For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
- Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
- Stir the sauce, pour into the pan and incorporate all ingredients well.
- Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 296 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 62 mg |
| Sodium | 658 mg |
| Serving Size | 1 of 4 servings |
| Calories | 296 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 62 mg |
| Sodium | 658 mg |
Reviews
Love this recipe!! Easy and delicious. Used left over thin spaghetti and did double the sauce recipe. Not sure if it was due to the amount of spaghetti I had left or I also like the food to have extra sauce. Will definitely try it with Shrimp, Beef. Won’t have to order out for it anymore!
Love the new show, Ready Jet Cook, hope they put more on Food Network channel. I agree with another review, Jet is a great teacher and easy to follow!
Love the new show, Ready Jet Cook, hope they put more on Food Network channel. I agree with another review, Jet is a great teacher and easy to follow!
Omg made this tonight and it was amazing! I followed the recipe – no changes. We have bad chinese/thai take out in our area and I saw Ready Jet Cook and was hooked. We will be trying his other recipes! Thanks Jet
WOW!!!! Did I just make lo mein from scratch — and my family LOVED it?!?!?! This recipe is amazing and the video was super helpful! I was sold when Jet said an enameled dutch oven was what to use! The video helped me with new techniques to thin slice chicken, julienne carrots, and to prepare ginger. These were key for a great result! I doubled the sauce like others mentioned, so I also doubled the garlic and ginger. I used a box of spaghetti, and added broccoli instead of bok choy so my family would try it. Almost burnt the garlic and ginger, but caught it just in time. Things move very quickly once you add the oil and garlic/ginger, so be prepared to focus all your attention on putting everything together until it’s done. Next time I will prep ingredients ahead of time as that took the most time. I will par boil the broccoli midway through boiling the pasta, and probably leave out the green onions. They were pretty for serving, but I think to save time I will only add them for company. This recipe will definitely be a regular in our home! Thank you Jet Tila!!!!! FANTASTIC recipe and great educational video!!!!!!
The sauce is delicious and simple to make. I didn’t find baby bok choy so I used spinach and it was great. Cooks up quickly. I plan on doing this regularly so that I can knock it out with my eyes closed. It’s a great option when you don’t have much in the fridge. All you need is a little chicken and a veg. Then keep some aromatics (onion/garlic/ginger) in the fridge and the dry noodles and stock in the panty, and you’re pretty much gonna be able to make this happen. OH, you need that bottle of Oyster sauce that’s been sitting in there!
Flavors were great. Easy to make. The time consuming portion of this recipe was the cutting/chopping of everything. The actual cooking time, barring the cooking of the noodles, was so fast.
This was delicious!!! Never thought I’d make this homemade… but FINALLY a cooking show like the old days when they actually teach you!! Miss them. Jet is a great teacher with great recipes!
I haven’t made this one yet, but I have prepared some of his other dishes. Tired of printing off the recipes so just ordered the cookbook this recipe is from. He reminds me so much of Martin Yan, making it so easy to replicate. I love his videos because he gives really great instructions and techniques of how to actually prepare the food and why/how you need to do certain steps. Will be making this one next week and can’t wait to get the cookbook. Will save me lots of ink, printer paper!
I loved watching him make this today. He really is an excellent teacher and chef.
Why has FN kept Jet from us for all these years? Jet has taken all the fear and too much salt out of my Asian cooking game. Jets Lo Mein is great. If you are a Lo Mein fan this is a must make recipe. Love, love how Jet takes all the guesswork out of our take out favorites. He is a wonderful teacher. His series is my new favorite!!! I have learned SO much! Thank’s Jet and FN!
Really enjoyed especially after adding a touch of garlic chili sauce for some heat. It will be in our regular rotation.